DENOMINATION: Barbera d’Asti Superiore DOCG

 

GRAPE VARIETY:  Barbera 100%

 

SOIL: calcareous, rich of clay

 

CULTIVATION SYSTEM: guyot

 

HARVEST: end of September 

 

WINEMAKING: the vinification involves alcoholic fermentation in temperature-controlled stainless steel tanks, with daily pumping over. After malolactic fermentation, the wine is aged in french barriques for 12 months. Bottled normally in April-May, the barbera d’Asti ANSII rests in the cellar for 10-12 months before release.

 

ALCOHOL: 15-15,5% Vol

ORGANOLEPTIC CHARACTERISTICS: ruby-red colour and full-bodied wine Floral and fruity aroma of concentrated berries and tar with hints of blackberry. Refreshing acidity, rich and soft tannins finesse, excellent balance, great complexity, integration and a long lingering finish.