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Barbera d’Asti Superiore Valrionda, Dacapo

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Data sheet

District Piemonte

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BARBERA D’ASTI SUPERIORE VALRIONDA

D.O.C.G.

Tendril

Barbera d’Asti 100%

Surface of the vineyards

0.5 Ha

Soil

marlstone, clayish and partly sandy

Vineyards

the vineyard is located in Agliano Terme, grown in guyot system. Exposition is South-East. Altitude 200-220 mt. a.s.l.

Harvest

cluster thinning in July and hand crafted harvest in October

Wine making process

after destemming and pressing, we follow the submerged cap method of maceration for 15 days. Fermentation is at controlled temperature (27/28°C) with addition of indigenous yeasts. After the alcoholic fermentation, the wine is transferred in a oak barrel of 25 Hl where the malolactic fermentation process takes place. The wine will remain in the barrel for at least 12 months. Finally, after bottling, the wine will remain in bottle to age for additional 6 months before distribution

Characteristics

intense garnet red with typical purple reflections. Complex with aromas of plum, and red berries, and scents of tobacco and cocoa. Velvety, full body, well balanced, deep wine with long persistence

Tasting temperatures

16/18 °C

Food arrangements

perfectly paired with risotto, ravioli and pasta. Excellent with meat with sauces and seasoned cheeses

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Barbera d’Asti Superiore Valrionda, Dacapo

Barbera d’Asti Superiore Valrionda, Dacapo

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