Red
Barbera d'Asti
By Duilio Dacasto, Asti, Piemonte, Italy
The estate's steel-aged Barbera d'Asti, made since 1983.
Tasting notes
Ruby red with evident violet reflections. Fruity, intense nose of red berries with raspberry prominent. Savoury, juicy, harmonious, with good structure and persistence.
Pairs well with
Cured meats, first and main courses of meat, medium to long-aged cheeses; also fish with good persistence such as cod.
Technical details
- Style
- Red
- Denomination
- Barbera d'Asti DOCG
- Grape
- Barbera 100%
- Production area
- Agliano Terme (AT)
- Soil
- Calcareous-clay
- Exposure
- South-west
- Harvest
- Last ten days of September
- Vineyard planting
- Guyot training; yield 70 q/ha; planting year not published
- Vinification
- Hand harvest in 20 kg perforated crates, soft destemming and crushing, fermentation on the skins in temperature-controlled stainless steel tanks for 10-15 days at 24°C with frequent pump-overs and punch-downs. Malolactic fermentation in steel. Six months to a year in stainless steel, bottled six to twelve months after harvest, six months in bottle. First vintage 1983. About 4,000-6,000 bottles (0.75 l, 1.5 l).
- Serving temperature
- 18°C
More from Duilio Dacasto
- Bourg, Piemonte Chardonnay DOC
- Camp Riond, Barbera d'Asti Superiore DOCG
- Forestiero, Monferrato Rosso DOC
- Novegiugno, Vino Spumante Metodo Classico Rosé Brut
- Vianus, Monferrato Bianco DOC
- Vianus Rosè, Vino Rosato