Barbera D'Asti DOC

The vines, trained with the guyot method, about 25-35 years, and yield approximately 70 quintals per hectare. The grapes are generally harvested in October.

The grapes are collected in baskets and immediately taken to the cellar to be pressed and de-stemmed. They are then put into special temperature-controlled vats where they ferment for about 8-10 days, with frequent repassing to extract colouring elements. After alcoholic fermentation, the wine is stored in temperature-controlled steel vats to promote malolactic fermentation.

Before bottling, the wine is clarified, filtered, and stabilised only if absolutely necessary.

Deep ruby colour with violet reflections. Very rich, penetranting nose. Dry, with medium body, fresh and irrepressible.

Serve at 16° C. Excellent with meat dishes in gneral and with soft cheeses.