It’s the Company’s leading product. A “traditional” Barbera d’Asti, robust, tannic, full and warm; its color is ruby red with hints of garnet. The bouquet is intense and fruity, reminiscent of red fruits like cherry and plum.
Goes extremely well will pasta dishes like “Tajarin ai funghi” (mushroom pasta), “ravioli al plin” and red meat dishes.
Method: fermentation in cement barrels for 20 days and the must is turned and mixed daily in the open air. After malolactic fermentation takes place it is left to rest for 12 months in a cement barrel and subsequently bottled.
Temperature: 28 °C
Duration: 20 days
Malolactic fermentation: yes
Aging: 12 months in a cement barrel
Minimum length of time in bottles: 1 year
Empty bottle weight: 500
Aging potential: 8 years
Cork size: 26×45
Cork material: natural cork
Type of bottle: Bordeaux
% Grapes / Vine: barbera 100%
Soil: clayish – calcareous
Agricultural method: traditional
Year planted: 1978
Type of harvest: manual
Dry extract [g/l]: 28
Total acidity [g/l in tartaric acid]: 6,15
Volatile acidity [g/l in acetic acid]: 0,46
Total SO2 [mg/l]: 78