Barbera d’Asti D.O.C.G. Superiore “Bric dei Mandorli”

• Grape

  Barbera (100%)
• Soil

  Calcareous medium dough soil.
• Training

  Guyot
• Harvest

  Manual harvesting in 20 kg cases. Harvest is performed in two passages as to grant a better grape selection when phenolic ripeness is reached (by the end of September/beginning of October)
• RESA /HA

  About 9 tons
• Alcohol

  14,5% vol.
• Vinification

  Vinification starts with soft pneumatic pressing, followed by traditional maceration with submerged cap until complete sugar fermentation; recurrent pumping-over is performed for at least three weeks. During the winter racking is carried out in order to obtain a natural clarification. The wine ages for 4 years in barriques, tonneaux and steel tanks.

• Serving Temperature and food matching

  18-20° C.
  Excellent match to red meat, grilled meat, aged cheese.

• Vitigno
  Barbera (100%)
• Soil
  Calcareous medium dough soil.
• Forma di allevamento
  Guyot
• Vendemmia
  Manual harvesting in 20 kg cases. Harvest is performed in two passages as to grant a better grape selection when phenolic ripeness is reached (by the end of September/beginning of October)
• RESA /HA
  About 9 tons
• Gradazione Alcolica
  14,5% vol.
• Vinificazione

  Vinification starts with soft pneumatic pressing, followed by traditional maceration with submerged cap until complete sugar fermentation; recurrent pumping-over is performed for at least three weeks. During the winter racking is carried out in order to obtain a natural clarification. The wine ages for 4 years in barriques, tonneaux and steel tanks.

• Temperatura di servizio

  18-20° C.
  Excellent match to red meat, grilled meat, aged cheese.