Who knows Barbera? This Barbera is one of our favorites, we tried it at the winery recently and imported a large batch. What amazed us tasting this wine is the very well intgarted smoooth oak, the low acidity, and the silky body.
The grapes that compose this magnificent wine come entirely from a vineyard called Castlet located in the municipality of Montemagno. Its vines are very old so they produce a few small clusters whose juices are very concentrated. We personally select all the clusters before fermentation in 25-hectoliter French oak barrels that lasts about 25 days.
After fermentation is finished, it is placed in smaller 500-liters oak barrels where malolactic fermentation and sharpening take place naturally. Here, the wine rests for about 18 months. It is bottled without any filtration and left for about 6 months before release. With big personality and power, it is ideal as a pairing for meat courses or cheese. lts body, structure and high acidity allow this wine to age 10 to 15 years.
Lively, deep and persistent, both dry and rich, Barbera d'Asti is a full-bodied wine that pairs well with many meat based dishes, such as pasta with meat sauces, cold cuts, grilled meats.
Alcohol: 15% (which is substancial for a Barbera)
Acidity: 6.15 g/L
Sugar content: 0.4 g/L (! that is dry)
Sugar/acidity ratio: 0.07 (very dry)