Barbera

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Classification
Pinerolese Barbera

Production zone
The vineyard estate of this Piemontese wine is located at the foothills of the Alps beside the village of Barge, in the hamlet of Assarti.

Vine
100% Barbera grape

Training system
Guyot

Yield per hectare
70/75 quintals

Harvest
Traditional method, all by hand harvested in small cases of 20 kilos

Process/Vinification Process
Crushed and de-stemmed grapes are left to the maceration process for 7-10 days at a controlled temperature to obtain its stunning colour. When the primary fermentation is completed the wine is then decanted a few times to initiate malolactic fermentation. After which the wine is decanted again to clear it of impurities and then transferred to steel vats where it is then aged for 12 months to sharpen and hone its flavour

Alcohol
13.5%-14% volume

Colour
This wine exhibits a warm rich ruby red colour which gradually turns to garnet with a

Nose
An intense bouquet of violet and rose cascade over rich summer berries

Flavour
This is a soft and elegant wine with intense yet delicate tannins that soften even further with age as it matures into an even smoother more velvety Barbera. Ripe berry tones balance the acidity to provide a persistently good wine that never disappoints

Conservation
This is a soft and elegant wine with intense yet delicate tannins that soften even further with age as it matures into an even smoother more velvety Barbera. Ripe berry tones balance the acidity to provide a persistently good wine that never disappoints.

Presentation
This wine is available in boxes of 6 or 12 bottles of 0.750 ml

Pairings
Younger bottles are best paired with pasta dishes, especially meat based, complimenting all meat dishes in general with the maturer version enhancing heavier and stronger flavoured dishes such as slow cooked dark meat roasts and rich casseroles.

Serving temperature
Our recommended serving temperature is 16°c°

Annual production
Around 3500 bottles