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Barbera d'Asti DOCG
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Calosso
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Piedmont
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Barbera
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12 acres
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Guyot
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1980-1995
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1200 ft
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1800
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2600 Ltr
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lime tending toward clay pH 7.80
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SW
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beginning of October
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14%
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6.00‰
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3.50
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12 - 15 days of traditional fermentation, with 10 days of maceration on the skins at controlled temprature of 28-30°C (82-86°F) using selected yeast strains. Malolactic fermentation without inoculating bacteria.
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oak barrels for approximately twelve months
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3,350 cases
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November
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November
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intense ruby red with brown lights.
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vinous, full and consistent bouquet
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dry, strong flavor, very pleasant to taste
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with roast meats, game and slightly mature cheeses
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