MARIA TERESA
Barbera d'Asti DOCG
Introduzione
Flavor freshness accompanied by the intense fruity note typical of the grape variety.
MARIA TERESA
Barbera d'Asti DOCG
Introduzione
Flavor freshness accompanied by the intense fruity note typical of the grape variety.
MARIA TERESA
Barbera d'Asti DOCG
Introduzione
Flavor freshness accompanied by the intense fruity note typical of the grape variety.
Features
Ruby red color with beautiful violet reflections, fruity and intense aroma, characteristic. On the palate dry, sapid, fresh, with good persistence, pleasant, and easy to drink.
Blend:
Barbera 100%
Exhibition:
Southwest, South
Volume:
14%
Operating temperature:
18-20C
Travel in quintals:
50 per hectare
Vineyards:
6000 plants per hectare
Features
Ruby red color with beautiful violet reflections, fruity and intense aroma, characteristic. On the palate dry, sapid, fresh, with good persistence, pleasant, and easy to drink.
Blend:
Barbera 100%
Exhibition:
Southwest, South
Volume:
14%
Operating temperature:
18-20C
Travel in quintals:
50 per hectare
Vineyards:
6000 plants per hectare
Features
Ruby red color with beautiful violet reflections, fruity and intense aroma, characteristic. On the palate dry, sapid, fresh, with good persistence, pleasant, and easy to drink.
Blend:
Barbera 100%
Exhibition:
Southwest, South
Volume:
14%
Operating temperature:
18-20C
Travel in quintals:
50 per hectare
Vineyards:
6000 plants per hectare
Vinification
The grapes are harvested by hand at full ripeness, destemmed and gently pressed. The fermentation of the must takes place in vertical fermenters, at a controlled temperature of 26° – 28° C. The maceration time is 8 – 10 days, after which the wine is separated from the pomace and stored in stainless steel containers for malolactic fermentation. The bottling of the wine takes place in the spring following the harvest.
Pairings
Due to its pleasantness, it is an all-meal wine. Ideal with appetizers based on cold cuts and cured meats, it pairs perfectly with flavorful first courses and meat-based second courses. Also excellent with medium-aged cheeses.
Vinification
The grapes are harvested by hand at full ripeness, destemmed and gently pressed. The fermentation of the must takes place in vertical fermenters, at a controlled temperature of 26° – 28° C. The maceration time is 8 – 10 days, after which the wine is separated from the pomace and stored in stainless steel containers for malolactic fermentation. The bottling of the wine takes place in the spring following the harvest.
Pairings
Due to its pleasantness, it is an all-meal wine. Ideal with appetizers based on cold cuts and cured meats, it pairs perfectly with flavorful first courses and meat-based second courses. Also excellent with medium-aged cheeses.
Vinification
The grapes are harvested by hand at full ripeness, destemmed and gently pressed. The fermentation of the must takes place in vertical fermenters, at a controlled temperature of 26° – 28° C. The maceration time is 8 – 10 days, after which the wine is separated from the pomace and stored in stainless steel containers for malolactic fermentation. The bottling of the wine takes place in the spring following the harvest.
Pairings
Due to its pleasantness, it is an all-meal wine. Ideal with appetizers based on cold cuts and cured meats, it pairs perfectly with flavorful first courses and meat-based second courses. Also excellent with medium-aged cheeses.
