Name |
Barbera d’Asti |
Grape Variety |
Barbera |
Municipality |
Agliano Terme |
Surface area of the vineyard |
1 Ha |
Soil |
|
Vineyard Exposure |
Est, Nord-Est |
Vineyard Elevation |
230 m.s.l.m. |
Pruning |
Guyot |
Harvest |
Manuale |
Vinification |
Soft crushing, fermentation with the skin for 15-20 days at controlled temperature of 25-26 ° C in soft system vinifiers, post maceration for 7-8 days |
Aging |
On average it remains on its lees 5-6 months in steel tanks, followed by 12 months in tonneaux |
Colour |
Intense ruby red with orange reflections |
Nose |
Intense, ethereal, with notes of marmelade, vanilla, chocolate and spicy |
Taste |
In body, good structure, soft and persistent |
Serving Temperature |
17-18°C |