BARBERA D’ASTI docg
GRAPE VARIETY: BARBERA
SURFACE AND GROWING AREA: 3 Ha in Calosso town
AGE OF THE VINEYARDS: from 10 to 25 years old.
VINE DENSITY: 4500 per hectare
HARVEST: Mid/end September, traditional harvest with manual selection of grapes.
WINE HL PER HECTARE: 60 hl per hectare
NUMBER OF BOTTLES PRODUCED: Approx 50.000
WINEMAKING: Maceration and fermentation take place in traditional way, in stainless steel tanks, at controlled temperature, for about 20/25 days. Malo-lactic can take place.
AGEING: Ageing in oak.
ANALYTICAL INFO: Alcohol content: approx 14,00%Vol; total acidity: approx 6,00 g/l; residual sugar: approx 2,60 g/l; dry extract: approx 27,90 g/l; total SO2: approx 72 mg/l
TASTING NOTES: Garnet red color that tends, with aging, to brick hues. Intensely vinous perfume, that evolves into a composed and continuous bouquet. Dry, frank, sustained and generous on its good flavor. Good body, savory texture and character.
SUGGESTION: Perfect with pasta, meat, game and medium-aged cheeses, cold cuts. Wine with medium ageing potential. Keep it in a dark place at a temperature of about 12-14°C and serve in large glass (Balon) at about 20°C.
The word “Frem” means, in Piedmont dialect, firm and robust. This is why it was decided to give this name to the Barbera, since it is a still wine, well structured. The label decribes the position taken by the dog indicating the prey to the hunter, remaining completely still. This is the best way to represent “in artistic way” the meaning of the name of the wine.