Barbera d’Asti


Barbera d’Asti D.O.C.G.


Surface HA 0,60
Species of wine Barbera
Rootstock 420 A
Year of planting 1945
Number of stumps 4.500 per Ha
Altitude 220 m above sea level
Exposure South – Southeast
Position/situation Hills
Character of land Calcareous tending to sandy

Vinification Average production per ha. 49 hl Grape harvesting at complete maturity (at the beginning of September) Vinification with destemming crush and maceration with skins during 10 days Temperature of controlled fermentation is 24-25° C A traditional wine bottled the year after grape picking, it has all the typical notes of freshness and fruit that characterise our Barbera. An easy drinking, satisfying wine that is excellent with pasta dishes and flavoursome main courses. Serve at 18°C.