FRUITY & VIBRANT MEDIUM BODIED RED
Barbera is Italy’s third-most -planted red grape. It is a prolific Italian grape variety almost certainly originating in the Monferrato area of Piedmont (in the province of Alessandria) but now planted extensively in all Piedmont and particularly around the towns of Alba and Asti. Deep purple colour, a natural high acidity and notably low level of tannins are the hallmarks of Barbera wines.
The Barbera d’Asti production zone stretches from the town of Asti, to Alessandria and Cuneo. It is produced in 167 towns in the south of Piedmont, and mainly in the Asti area (116 small towns in the Asti zone and 51 in the Alessandria one). Barbera likes warm temperature and heat is important for the right ripening of this grape; for this reason planting is prohibited above 650 meters a.s.l. and on the cooler valley. The best sites tend to be between 200 and 400 metres a.s.l.
This lovely Barbera is the result of the typical limestone-rich clay white soil and unique climate of the Monferrato area in Southern Piedmont. The fermentation is carried out at low temperatures and the wine then ages in cement barrels in the underground section of the cellar. It exhibits concentrated aromas of red berries and plums with underwood and earthy notes.
Altitude: 270 metres asl
Soil: Clay and Limestone
Average Age of Vines: 25 years
Trellising System: Guyot
Production per ha: 60 Ql
Vinification: traditional in temperature controlled tanks
Ageing: 12 months in French oak barriques
It exhibits concentrated aromas of red berries and plums with underwood and earthy notes.
Barbera is a versatile red that pairs well with any meaty dish. Well-made and not too oaky Barbera lift a dish but never dominate it. Better to let Barbera cut through rich and fatty meats and clean the palate due to its bright acidity. Try it also with cold cuts with toasted bread and parmisan and of course with mushrooms or truffle.
Alcohol (ABV): 13.5%