Description
Production area
Barbera grows in vineyards facing southwest, such as the Torre Vineyard which is characterized by its alternation of calcareous marl with soils rich in clay and iron, peculiarities that allow to obtain elegant and fragrant wines. Winemaking The grapes are crushed and de-stemmed and the marc obtained is left to macerate for a week in contact with the musts at a temperature between 25 ° and 28 ° C, in large stainless steel tanks. Frequent pumping over allows excellent color extraction and good body. The malolactic fermentation is carried out and then, the wine is placed in barrels of 15-20 hectoliters for about 12 months. A bottle refinement of at least 4 months follows.
Taste
COLOUR: Intense ruby.
BOUQUET: Intense, enveloping and complex aroma, well balanced with the alcohol component. The nose first releases notes of ripe cherry, plum, violet and spices.
PALATE: At taste it is vibrant, with elegant and silky tannins that emerge in the mouth and complex the olfactory sensations. Excellent acidity,
characteristic of the variety.
Pairing: Perfect throughout the whole meal with traditional Monferrato dishes, such as agnolotti with three roasts, and San Damiano D’Asti capon. Ideally paired with platters of cheese and typical cold cuts, such as the black velvet of the Queen and the Baciato di Ponzone fillet.
Recommended serving temperature: 16- 18° C.
