BARBERA D’ ASTI SUPERIORE D.O.C.G.
Olfactory Sensory Map
| 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 |
