The Barbera d’Asti Superiore has been produced by us since 2000 from our company’s best Barbera grapes grown in the Merli vineyard.
Strains of Barbera grown in this vineyard experience optimal environmental exposure and, with a white ‘poor’ soil, they naturally produce very few grapes. The production is about 5000 kg per hectare (much lower than the 9000 outlined by the specification).
This wine was dedicated to, and named after my daughter Ingrid in 2008. IT IS A GREAT WINE!
Colour: Intense ruby red with purple reflections
Nose: Ripe cherries and then sour cherry and black cherry, with a balanced contribution from wood, followed by notes of spice and berries
Flavour: full-bodied and persistent.
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Denomination: Barbera d’ Asti Superiore
Country/Region: Italy, Piedmont,
Alcool percentage: 13,5 %
Sugar rate: <2 g/l
Aging: in oak barrels
Number of bottles produced: 2000
Method: Fermentation with maceration in steel barrels to 150 hl. Pumping and shadding for 4 time in a day.
Temperature: 26 °C then 30-32 °C at the end of fermentation. Afterwards it’s placed in French oak barrels.
Lenght: 30 days.
Malolactic: done in oak barrels
Wood type: French oak (Allier and Limousine)
Barrels type: tonneau/barriques
Level of toast: average
Percentage of New Barrel: 30 %
Aging time in wood: 12 months
Minimum aging in bottle: 06 months.
Empty Bottle Weight: 500 g
Date of Bottling: 03.11
Aging Potential: 10 years
Cork Size: 26 x 44
Cork Material: natural cork.
Bottle Type: bordolese nobile.
% of Grape / Cépage: barbera 100%
Soil: silt – clay
Exposure: Sud – West
Year of plantation: 2002
Date of Harvest: 12/10/2008
Geolocation: Moncalvo (AT)
Dry Extract [g/l]: 30
Total Acidity [g/l of tartaric acid equivalent ]: 6,0
Volatile Acidity [g/l acetic acid equivalent]: 0,55
Total SO2 [mg/l]: 94
Free SO2 [mg/l]: 30
Number of bottles per box: 6
Box size: 25x16x32