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BARBERA d'ASTI Among the most noble and elegant red Italian wines  Barbera is the main red wine of Piedmont and after Sangiovese it is the second most widely planted red variety. The grape is naturally high in acid and this makes the fruit highly resistant to fungal assaults and it retains very well even in hot climates. PRODUCTION SITES: The highest quality Barbera comes from the Piedmont region: Barbera d'Asti and Barbera del Monferrato are the predominant varieties; Barbera d'Alba is less known while Colli Tortonesi is produced in small quantities and for this reason rarely found outside its own region. Barbera is also produced in Lombardy, Emilia-Romagna and Sardinia. Barbera is the fifth most extensively planted variety in California. COLOUR: The Barbera new wine is deeply purplish black while it tends to early browning and lightening as it ages. Tannin from oak aging helps to stabilize colour. AROMA: Barbera can exhibit an attractive mature aroma of red fruit, blackberries and currants and sometimes can be enhanced by vanilla scent. TASTE: The flavour is dry, smooth and with a very good structure, persistent and rich. PAIRINGS: Suitable to accompany salami, braised and mix boiled meat. Excellent with pasta with meat sauce and stuffed pasta (agnolotti). To be tried even with roasted poultry. The superior version goes well with game (jugged hare). GRADATION: The alcoholic content is 14.5% vol. SERVING TEMPERATURE: The recommended serving temperature is around 16 and 18° C.  GLASS: The recommended glass is a balloon suitable for noble and elegant red wines.
AGEING: It undergoes ageing treatment for 6 months in chestnut or oak wood barrels. In this way it can bear the qualification “Superior”. EVENTS: Carnival is the right period to join the folk festivals taking place in Piedmont to taste Barbera and the exceptional truffle from Alba! |
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