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Barbera

Barbera d’Asti d.o.c.

  • Harvest:

    The grapes are harvested by hand in boxes of 20 kg. In the last week of September.

    Winemaking:

    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.

    Bottling:

    Is carried out in the spring / summer following the harvest in Bordeaux bottles type “Ancient” heavy 75 cl.

  • Analytical characteristics:

    Alcohol 13.50% Vol.
    Acidity tot. 5.70 g/l
    Acidity vol. 0.30 g/l
    PH 3.53
    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.

  • Pairings:

    Great wine suitable for salami, pasta dishes, roasts, stews, casseroles, game and cheeses.
    Serve at room temperature 16/18 ° C.

  • Grapes:

    100 % Barbera, from vineyards owned.

  • Download:

    Download Here the technical informations of Barbera d’Asti Pianbello.

    Buy:

    Buy our wine HERE

 

Barbera_d,Asti

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