Barbera d’Asti DOCG
ALCOHOL: 13,5% • YEAR OF PLANTING: 1936
CLUSTER THINNING: 40% redution by thinning out the bunches in early August.
FERMENTATION: stainless steel tanks under controlled temperature.
AGING: 50% in stainless steel tanks and 50% in barriques for 24 months, followed by 12 months in the bottle.
LONGEVITY: best period to drink it is 6-8 years after production, but it can age very well through 10 to 12 years.
FOOD PAIRING: this wine pairs well with every kind of dish and it is a perfect match with red meat or ravioli.
Reviewed by “Vini d’Italia 2003”, this Barbera offers a nose with a sweet tone of cherry syrup and pastry. The mouthfeel is pleasant with an intense finish.