Red
Barbera d'Asti Superiore
By Domenico Serra, Monferrato, Piemonte, Italy
The estate's Barbera d'Asti Superiore, aged 5 to 6 months in steel and then 12 months in tonneaux.
Tasting notes
Intense ruby red with orange reflections. Intense, ethereal aromas of marmalade, vanilla, chocolate and spice. Full-bodied, good structure, soft and persistent.
Technical details
- Style
- Red
- Denomination
- Barbera d'Asti Superiore DOCG
- Grape
- Barbera
- Production area
- Agliano Terme, about 1 hectare of vines.
- Soil
- Pale, sand-rich soil the locals call "sabbie astiane": clayey-calcareous marl of marine sedimentary origin, low in organic matter but rich in trace elements, especially magnesium.
- Exposure
- East to north-east facing, at about 230 metres above sea level.
- Harvest
- Hand-picked.
- Vineyard planting
- Guyot-trained.
- Vinification
- Soft crushing, fermentation on the skins for 15 to 20 days at a controlled temperature of 25 to 26°C in soft-system tanks, with a post-maceration of 7 to 8 days. The wine rests on its own lees for an average of 5 to 6 months in steel tanks, followed by 12 months in tonneaux.
- Serving temperature
- 17-18°C
More from Domenico Serra
- Carlesca, Monferrato Rosso DOC
- Ciresa, Vino Rosso
- Costacasareggio, Barbera d'Asti DOCG
- Crivèl, Grignolino d'Asti DOC
- Edoardoprimo, Spumante Brut Rosé
- Il Frè, Monferrato Dolcetto DOC
- La Padrona, Barbera d'Asti DOCG
- Lampyris, Piemonte DOC Cortese
- Nizza, Nizza DOCG
- Piemonte Barbera, Piemonte DOC Barbera
- Pùs da l'ulm, Piemonte DOC Cortese