Red
Camp Riond
By Duilio Dacasto, Asti, Piemonte, Italy
A Barbera d'Asti Superiore from low-yield grapes, aged in oak and steel, first made in 2003.
Tasting notes
Deep ruby red with violet reflections turning garnet with age. Complex, broad, intense, with ripe red fruit, jam, vanilla and balsamic touches on the finish. Warm, full, austere, structured, with harmonious tannins, a slightly vanilla aftertaste and great persistence.
Pairs well with
Important meat main courses and well-aged cheeses.
Technical details
- Style
- Red
- Denomination
- Barbera d'Asti Superiore DOCG
- Grape
- Barbera 100%
- Production area
- Agliano Terme (AT)
- Soil
- Calcareous-clay
- Exposure
- South
- Harvest
- First ten days of October
- Vineyard planting
- Guyot training; yield 50 q/ha; planting year not published
- Vinification
- Hand harvest of the best bunches in 20 kg perforated crates, soft destemming, fermentation on the skins in temperature-controlled stainless steel for 20 days at 28-30°C with frequent pump-overs and punch-downs. Malolactic fermentation in wood. Twelve to sixteen months in medium-toast oak casks and tonneaux, then six months in steel; bottled about two years after harvest, 4-6 months in bottle. First vintage 2003. About 4,000 bottles (0.75 l, 1.5 l, 3 l).
- Serving temperature
- 18-20°C
More from Duilio Dacasto
- Barbera d'Asti, Barbera d'Asti DOCG
- Bourg, Piemonte Chardonnay DOC
- Forestiero, Monferrato Rosso DOC
- Novegiugno, Vino Spumante Metodo Classico Rosé Brut
- Vianus, Monferrato Bianco DOC
- Vianus Rosè, Vino Rosato