Barbera d’Asti D.O.C.G. Superiore “La faia”

• Grape

  Barbera (100%)
• Soil

  Low yields and marly limestone soils that give finesse and complexity to the grapes.
• Training

  Guyot
• Harvest

  Manual harvesting in 20 kg cases. Harvest is performed when phenolic ripeness is reached (by the end of September/beginning of October)
• RESA /HA

  About 9 tons
• Alcohol

  14% vol.
• Vinification

  Vinification starts with soft pneumatic pressing, followed by a long traditional maceration with submerged cap and pumping over. The wine ages for about 18 months in big oak casks and second passage barriques.

• Serving Temperature and food matching

  18-20° C.
  Wine suitable for the entire meal. It can also match elaborate dishes like risotto, game, braised, stewed or baked meats. It’s an excellent pairing with seasoned and marble cheese.

• Vitigno
  Barbera (100%)
• Soil
  Low yields and marly limestone soils that give finesse and complexity to the grapes.
• Forma di allevamento
  Guyot
• Vendemmia
  Manual harvesting in 20 kg cases. Harvest is performed when phenolic ripeness is reached (by the end of September/beginning of October)
• RESA /HA
  About 9 tons
• Gradazione Alcolica
  14% vol.
• Vinificazione

  Vinification starts with soft pneumatic pressing, followed by a long traditional maceration with submerged cap and pumping over. The wine ages for about 18 months in big oak casks and second passage barriques.

• Temperatura di servizio

  18-20° C.
  Wine suitable for the entire meal. It can also match elaborate dishes like risotto, game, braised, stewed or baked meats. It’s an excellent pairing with seasoned and marble cheese.