6 bottiglie di Barbera d’Asti, Ghiga

BARBERA D'ASTI

D.O.C.G.

Taste notes

Barbera d‘Asti goes extremely well with all the typical dishes of the Piedmont tradition, in particular with second course meat and game dishes. Thanks to its acidity and structure, it can go very well with fresh and strong cheeses, but also with structured dishes that are particularly demanding. Barbera is the “wine of meats” and memorable meals. It is an excellent companion for festive dinners and lunches such as Christmas, New Year, Epiphany or Easter. A great way to savor it is, for example, with lentils and pig’s trotter, or alternatively with roasted wild boar. Thanks to its harmonious taste, Barbera can also be a wine of meditation that can help reasoning and accompany thoughts of all kinds. It should be served preferably at a temperature of 18 – 20 ° C

Historical notes

This is a red wine with a good alcohol content, strong acidity and moderate structure. Barbera has always been one of the most popular varieties of wine in Piedmont. Not much is known about the origins of this vineyard; we only know that it was being cultivated at the end of the 1700s. You could say that in the past Barbera was the table wine drunk by most farmers, perhaps because of its rough and strong character, which was able to transmit the energy needed to overcome a hard day’s work that was common in the Langhe and Monferrato lands. This vine has good cultural and productive features and has excellent pedoclimate adaptability

Basic information

Name of the product

Barbera d’Asti

Vine variety

Barbera

Denomination

Barbera d’Asti

Classification

D.O.C.G.

Color

red

Typology

firm

Country/region

Italy – Piedmont

Alcohol content

12,63 %

Residual sugar

3,7 g/l

Aging

in steel containers

Number of bottles produced

5,000 bottles now

Vinification process

Method

the grapes are de-stemmed and crushed. After which alcoholic fermentation begins inside of concrete and steel tanks which have a capacity of about 8 ql each. The fermentation is carried out with specially selected yeasts at a controlled temperature, with frequent pumping and delestage

Temperature

25 ° c for the entire duration of the process, under thermo-conditioning

Duration

roughly 15 days

Malolactic fermentation

carried out in steel containers

Aging

2 – 3 months in steel containers

Age of barrels

not used

Type of barrels

not used

Type of wood

not used

Toasting level

not used

Percentage of new barrels

not used

Length of time in wood

not used

Mminimum length of time in bottles

10 – 15 days after bottling

Bottle

Weight of empty bottle

400 grams

Aging potential

3 years

Cork size

24 x 44

Cork material

cork

Bottle type

Bordeaux 0,75 l

Vineyard

% Grape/vine

100 % barbera

Terrain

medium mixture, with a good amount of clay and iron and aluminum silicates. Low amount of limestone

Faces

south

Agricultural method

spontaneous grassing, cut twice during the spring – summer period and soil tillage (ripper subsoiling with 3 teeth) to a 30-40 cm depth, carried out in autumn. Limited use of herbicides and fungicides. A slight thinning is also carried out to avoid excess in production and to improve quality

Year planted

1977

Type of harvest

manually in cases

Geo-localization

medium hill

Chemical analysis

Dry extract [g/l]

30,9 g/l

Total acidity [g/l of tartaric acid]

5,52 g/l

Volatile acidity [g/l of acetic acid]

0,49 g/l

Total so2 [mg/l]

123 mg/l

So2 free [mg/l]

25 mg/l

Pressure [bar at 20 ° c]

not present