Red
Pietre
By Beppe Marino, Langhe, Piemonte, Italy
A Barbera d'Asti from the Vigna delle Pietre at Castelnuovo Calcea, whose soil is full of fossils. Steel-aged, 13% alcohol, 5 g/l total acidity.
Tasting notes
Deep ruby red. Fruity, vinous nose. Full, full-bodied palate with good structure, dry, soft and fruity.
Pairs well with
An all-meal wine for any occasion. Pairs with starters, first courses and simply cooked meats; also with ragu pasta such as agnolotti, fettuccine or tajarin.
Technical details
- Style
- Red
- Denomination
- Barbera d'Asti DOCG
- Grape
- Barbera 100%
- Production area
- Piemonte, Monferrato, commune of Castelnuovo Calcea (AT)
- Vinification
- Classic red vinification: crushed, destemmed and fermented in temperature-controlled fermenters (28-30 C) for about 7-10 days depending on the vintage, with regular pumping over. After fermentation the lees are removed and the wine ages about 3 months in steel tanks before bottling.
- Serving temperature
- 18 C
- Storage
- Store the bottle upright
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- Chardonnay, Piemonte DOC Chardonnay
- Dolcetto d'Alba, Dolcetto d'Alba DOC
- Due Bollicine, Alta Langa DOCG Riserva Brut
- Momparone, Barbera d'Asti Superiore DOCG
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- Parej, Vino Bianco
- Quattro Filari, Nizza DOCG Riserva
- Santo Stefano, Moscato d'Asti DOCG
- Sorì Valentino, Asti DOCG