Barbera d’Asti d.o.c.
The grapes are harvested by hand in boxes of 20 kg. In the last week of September.
Stemmer -crushing of the grapes most intact possible addition of selected yeast Saccharomyces cerevisiae, prolonged maceration on the skins facilitated by replacements and delastages. The alcoholic fermentation at 28-30 ° C. Racking and separation of Torchiati wine flower. Conduction of malolactic fermentation at a temperature of 20 ° C. Clarification spontaneous and decanting during the winter.
Is carried out in the spring / summer following the harvest in Bordeaux bottles type “Ancient” heavy 75 cl.
Alcohol 13.50% Vol.
Acidity tot. 5.70 g/l
Acidity vol. 0.30 g/l
Sulfur tot. 80 mg./Lt.
Free sulfur 30 mg./Lt.
Residual sugar < to 2 g/l Features:
Ruby red color of good intensity. Vinous, characteristic fruity. Good structure in the mouth, soft warm Armonico.
Great wine suitable for salami, pasta dishes, roasts, stews, casseroles, game and cheeses.
Serve at room temperature 16/18 ° C.
100 % Barbera, from vineyards owned.
Download Here the technical informations of Barbera d’Asti Pianbello.
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