Barbera d’Asti

Color:  Dark red.

Bouquet:  A fresh, intense fruit bouquet of cassis, strawberry and blueberry.

Taste:  A dry, medium bodied red wine with refreshing acidity and soft tannins, well balanced with good complexity.

Food Pairings:  Tajarin pasta (long, ribbon pasta made of egg dough and finished with light, creamy sauces, a little meat, and, for an added splash of flavor, truffles), pasta with a bolognese sauce, risotto – especially with truffles, salami and cheeses, barbecue and lighter grilled foods – chicken, rabbit (very traditional in Piedmont), and sausage, fatty fish dishes, like salmon, or cod. The Consorzio Barbera d’Asti suggests making the fish with roast peppers instead of tomatoes to add to the texture and complexity.

Alcohol: 14-15% Vol.

Soil: Calcareous, rich of clay.

Training System: Guyot.

Harvest: Middle-end of September.

Vinification: Alcoholic fermentation in temperature-controlled stainless steel tanks with daily pumping over. After malolactic fermentation the wine stays in stainless steel, it’s then bottled in April-May.