Barbera d’Asti DOC
OriginBarbera d’Asti DOC
Type of Soil
In the commune of Portacomaro d’Asti, on the gentle hillsides of the Monferrato in the Province of Asti. The deep, sub-alkaline soils are a mixture of silt and clay, and have evolved on eluvio-colluvial deposits which overlay more ancient deposits: the Clays of Lugagnano and the Sands of Asti.
Training SystemClassic Guyot.
Plant Density4,500 vines per hectare (1,820 per acre). The average age of the vines is 16 years.
Yield52 quintals of grapes per hectare.
Vinification and Maturation
Traditional vinification in vertical fermentation tanks, with a long (20 days), delicate maceration on the skins, following the crushing and de-stalking of the hand-picked grapes. The wine was de-vatted after 14 days and the malolactic fermentation completed. It was then aged for 1 year in tonneaux of 500 and 700 litres and for a further 8 months in bottle.