Barbera d'Asti Superiore Nizza Cipressi, Michele Chiarlo

BARBERA D’ASTI SUPERIORE NIZZA CIPRESSI

D.O.C.G.

grape variety

barbera

municipality

Castelnuovo Calcea

first vintage produced

1996

Vineyard

Tenuta La Court

surface area of the vineyard

6 Ha

year planted

various planting of different ages

Soil

called the ‘astiane sands’’, it consists of calcareous clay marl of sedimentary marine origin, with good presence of lime and sand, rich in microelements, in particular magnesium

vineyard exposure

southeast to southwest

vineyard elevation

230-280 AMSL.

method of cultivation

Guyot

vines per hectare

approximately 5,000

yield

very low yield; thinning of excess bunches at end of summer, leaving an average of 7/8 bunches per vine

harvest

manual harvest

vinification

in steel tanks. 10/12 days of maceration with the skins and a soft “shower” system of wetting the cap Initial temperature of 30°C, then decreased to 27°C. Malolactic fermentation in steel

refinement

minimum of 18 months. Aged for 12 months in large oak casks before refinement in the bottle

colour

intense ruby red

nose

surprising for its clarity and elegance, red fruit, mature cherry, raspberry and the sweet notes of tobacco

taste

complex, structured and impresses for its fresh softness and roundness; pleasing savoury finish

accompanies

cured meats, filled pastas, red meat

alcohol

13.82%

Acidity

5.95 g/l

Ph

3.62

serving temperature

18° C

bottle sizes

0,750 l. - 1,5 l.

Closure

cork