Red

Barbera d'Asti

By Paolo Berutti, Langhe, Piemonte, Italy

Paolo Berutti Barbera d'Asti

Barbera d'Asti DOCG from siliceous soils at 300 m, aged in steel then partly in wood, with 3 months in bottle. About 5,000 bottles a year.

Tasting notes

Intense ruby red with a soft crimson edge. Intense nose of dark red fruit, blackberry and ripe cherry. Rich, structured and enjoyable on the palate, with a fresh feel despite its maturity. Long-lived, it refines over the years.

Pairs well with

Good with fresh and aged cheeses, red meat and game, and with bagna cauda.

Technical details

Style
Red
Denomination
Barbera d'Asti DOCG
Grape
Barbera
Soil
Siliceous
Exposure
South, south-west
Vineyard planting
Guyot; 4,500 vines per hectare; 300 m a.s.l.; thinning in the vineyard during ripening
Vinification
Grapes are picked by hand into crates and gently poured into the destemmer-crusher. Traditional red vinification with maceration on the skins in stainless steel tanks, with balanced use of biotechnology and temperature control. The must stays on the skins for 8 to 10 days with daily punching down and pumping over, plus one or two délestages before racking. Fermentation starts at 18°C and rises gradually to a maximum of 28°C, followed by a controlled malolactic fermentation. Ageing in steel for a few months, then partly in wood, followed by 3 more months in bottle in underground rooms. About 5,000 bottles of 0.75 L and 500 magnums of 1.5 L.
Serving temperature
20°C

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