Original: $28.01
-70%$28.01
$8.40The Story
A deep ruby red in color, clear and fairly consistent. The nose is intense and complex, with notes of macerated red fruit, cherry, and berries.
The grapes are harvested in late September from two vineyards over 30 years old and with a very low yield per hectare (70-80 quintals/ha depending on the vintage).
Vinification takes place in state-of-the-art horizontal fermentation tanks with maceration for approximately 6 days at a temperature of approximately 28°C.
Aging lasts one year, initially in large 30-hl wooden barrels and subsequently in bottle.
-
Culinary combinations: BARBERA d'ASTI generally goes well with all red meat dishes, braised meats, game, roasts and pork.
The Guido family has a historic vocation for winemaking, in fact they have been involved in growing vines and producing wine since the last century "legend has it that our great-great-grandparents brought wine to the 1000 in the port of Genoa...", while history actually tells us that our grandparents saved the family vineyards from phylloxera by grafting onto American vines, preserving the historic vines of our territory.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Description
A deep ruby red in color, clear and fairly consistent. The nose is intense and complex, with notes of macerated red fruit, cherry, and berries.
The grapes are harvested in late September from two vineyards over 30 years old and with a very low yield per hectare (70-80 quintals/ha depending on the vintage).
Vinification takes place in state-of-the-art horizontal fermentation tanks with maceration for approximately 6 days at a temperature of approximately 28°C.
Aging lasts one year, initially in large 30-hl wooden barrels and subsequently in bottle.
-
Culinary combinations: BARBERA d'ASTI generally goes well with all red meat dishes, braised meats, game, roasts and pork.
The Guido family has a historic vocation for winemaking, in fact they have been involved in growing vines and producing wine since the last century "legend has it that our great-great-grandparents brought wine to the 1000 in the port of Genoa...", while history actually tells us that our grandparents saved the family vineyards from phylloxera by grafting onto American vines, preserving the historic vines of our territory.
