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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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4 acres
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Guyot
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1900 -1930
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1200 ft
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1,800
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2,000 lt
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limy tending towards clay pH 7.80
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South West
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end of October
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14%
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5.50
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3.60
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15 - 20 days of traditional fermentation, with 12 - 15 days of maceration on the skins at controlled temprature of 30-32°C (86-90°F) using selected yeast strains. Malolactic fermentation without inoculating bacteria.
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Aged for one year in French oak barriques (50% new and 50% used) and 6 months in the bottle
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10,000 btls
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November
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May
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: intense ruby red with violet light.
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Rich aromas with notes of mature fruit, cacao, spices and vanilla
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dry, robust, rich and persistent
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Big red meats and grilled meat and game and aged cheeses
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