Barbera d’Asti DOCG

Winemaking Philosophy

The traditional vine training technique and management of the vineyards to obtain low yields allow the production of a wine with surprising characteristics and personality. Vinification is traditional, with maceration on skins for 10 days, at a temperature of 25-28 °C.
Malolactic fermentation takes place immediately after alcoholic fermentation and is followed by a period of ageing in steel to enhance the wine's characteristics and exceptional smoothness.

Tasting Notes

• Colour: ruby red shading to purple.
• Bouquet: opulent and complex, with blueberry and violet notes.
• Palate: dry, with rich and deep flavours, such as cherry and licorice. Silky texture remarkable for such a young Barbera.

Statistical information

• Grape variety: Barbera
• Alcohol: 13.50 % vol.
• Appellation: Barbera d’Asti DOCG
• Aging: in steel vats.