Barbera is the most widespread Piedmontese grape. The first written records date back to Pier de Crescenzi in 1495. Together with Sangiovese, it is the most widespread red grape variety in Italy. Barbera produces both still and lively wines, red or even rosé (which we sell). In Piedmont it is widespread throughout the territory, in particular in the areas of Asti and Alba and Monferrato hills.

Grape variety: Barbera

Harvest period: half september

Harvesting method: manual

Vinification: traditional red vinification, eight days maceration with automated pumping over, cold stabilization.

Aging: steel

Format: 0.75 l

Alcohol content: 14,50° vol.

Sensory notes

Visual analysis: pale ruby ​​red tending to garnet

Olfactory analysis: characteristic, delicate

Gustatory analysis: dry, bitter, lively

Serving temperature: 18 ° - 20 ° C

Food pairings

Barbera is a gastronomic wine, which wins on very table for its excellent versatility. Among the organoleptic characteristics of Barbera there is undoubtedly its freshness (it is considered one of the most acidic Italian vines), which makes it a gastronomic wine, with aromas of fresh fruit, red flowers and a hint of spices. Excellent with baked meats and in general with foods with a powerful taste