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Producentens beskrivning av vinet:
Barbera d ‘Asti goes extremely well with all the typical dishes of the
Piedmont tradition, in particular with second course meat and
game dishes. Thanks to its acidity and structure, it can go very well
with fresh and strong cheeses, but also with structured dishes that
are particularly demanding .
Barbera is the “wine of meats” and memorable meals. It is an
excellent companion for festive dinners and lunches such as
Christmas, New Year, Epiphany or Easter. A great way to savor it is,
for example, with lentils and pig’s trotter, or alternatively with
roasted wild boar.
Method: the grapes are de-stemmed and crushed. After which alcoholic fermentation begins
inside of concrete and steel tanks which have a capacity of about 8 ql each. The fermentation
is carried out with specially selected yeasts at a controlled temperature, with frequent
pumping and delestage.
Temperature: 25 ° c for the entire duration of the process, under thermo-conditioning
Duration: roughly 15 days
Malolactic fermentation: carried out in steel containers
Aging: 2 – 3 months in steel containers
Age of barrels: not used
Terrain: medium mixture, with a good amount of clay and iron and aluminum silicates. Low
amount of limestone.
Agricultural method: spontaneous grassing, cut twice during the spring – summer period and
soil tillage (ripper subsoiling with 3 teeth) to a 30-40 cm depth, carried out in autumn.
Limited use of herbicides and fungicides. A slight thinning is also carried out to avoid excess
in production and to improve quality.
Druva: 100% Barbera
Jästsort: Tillsatta utvalda jästsorter
Lagringsmetod: 4 månader stålfat
Syra g/l: 6 g/l