BARBERA D’ASTI D.O.C.G. – “Costacasareggio”
Olfactory Sensory Map
| Name | Barbera d’ Asti |
| Grape Variety | Barbera |
| Municipality | Agliano Terme |
| Surface area of the vineyard | 2 Ha |
| Soil | |
| Vineyard Exposure | Sud-Ovest |
| Vineyard Elevation | 250 m.s.l.m. |
| Pruning | Guyot |
| Harvest | Manuale |
| Vinification | Soft crushing, cold skin maceration 8-10 ° C for 72 hours, fermentation with the skin for 15-20 days at a controlled temperature of 25-26 ° C in soft system vinifiers |
| Aging | On average it remains on its lees 5-6 months in steel tanks |
| Colour | Intense ruby red with violet reflections |
| Nose | Intense, fresh, with notes of red, blackberry and spicy fruit |
| Taste | Good tannins and acidity, soft and elegant |
| Serving Temperature | 17-18°C |
