Grape Variety: 100% Barbera
Exposure: South-est, North-est
Training system: Low Guyot
Grape-yield per hectare: 8.0 ton
Age : 35 years
Vines per hectare:4500 vines per hectare
Vinification: Crushing and de-stemming grapes then fermentation in a concrete tank with wild yeast and without any control of temperature and long maceration for 2 weeks. After one rack malolactic fermentation in tank and a few racking before bottling.
Alcohol by vol: 13,50%vol
Aging: the barbera d’asti mature for 6/8 months in concrete tank then 2 months in bottle
Kind of bottle: Bordolese
Commercial presentation: 6 or 12 bottles 0,75 lt in cardboard boxes
Drinking period: 2012-2018
Serving suggestion:Good match with roast and grilled mix or medium-hard cheeses and excellent with a piedmontese first courses like ravioli al plin Serving temperature 16-18 °C