SERENA
Barbera d'Asti DOCG superiore
Introduzione
Elegance, exaltation of the fruit and the typicality of the vine are its distinctive characteristics.
SERENA
Barbera d'Asti DOCG superiore
Introduzione
Elegance, exaltation of the fruit and the typicality of the vine are its distinctive characteristics.
SERENA
Barbera d'Asti DOCG superiore
Introduzione
Elegance, exaltation of the fruit and the typicality of the vine are its distinctive characteristics.
Features
Ruby red color with beautiful violet reflections, fruity aroma, intense, characteristic. On the palate it is dry, savory, fresh, with good persistence, pleasant and drinkable.
Blend:
Barbera from Calamandrana
Exhibition:
Southwest, South
Volume:
14.5%
Operating temperature:
18-20C
Travel in quintals:
50 per hectare
Vineyards:
6000 plants per hectare
Features
Ruby red color with beautiful violet reflections, fruity aroma, intense, characteristic. On the palate it is dry, savory, fresh, with good persistence, pleasant and drinkable.
Blend:
Barbera from Calamandrana
Exhibition:
Southwest, South
Volume:
14.5%
Operating temperature:
18-20C
Travel in quintals:
50 per hectare
Vineyards:
6000 plants per hectare
Features
Ruby red color with beautiful violet reflections, fruity aroma, intense, characteristic. On the palate it is dry, savory, fresh, with good persistence, pleasant and drinkable.
Blend:
Barbera from Calamandrana
Exhibition:
Southwest, South
Volume:
14.5%
Operating temperature:
18-20C
Travel in quintals:
50 per hectare
Vineyards:
6000 plants per hectare
Vinification
The grapes are hand-harvested at full ripeness, destemmed, and gently crushed. The fermentation of the must takes place in horizontal fermenters at a controlled temperature of 26° – 28° C. Aging is done in 25 hl barrels of French oak for 12 months. Crushing, destemming, and fermentation at controlled temperature will be followed by aging in 25 hl barrels for approximately 12 months.
Pairings
Its important structure and its typical Piedmontese character enhance the Barbera fruit, making it ideal for first courses with elaborate meat sauces and for second courses of grilled red meats, with stews, roasts, and game.
Vinification
The grapes are hand-harvested at full ripeness, destemmed, and gently crushed. The fermentation of the must takes place in horizontal fermenters at a controlled temperature of 26° – 28° C. Aging is done in 25 hl barrels of French oak for 12 months. Crushing, destemming, and fermentation at controlled temperature will be followed by aging in 25 hl barrels for approximately 12 months.
Pairings
Its important structure and its typical Piedmontese character enhance the Barbera fruit, making it ideal for first courses with elaborate meat sauces and for second courses of grilled red meats, with stews, roasts, and game.
Vinification
The grapes are hand-harvested at full ripeness, destemmed, and gently crushed. The fermentation of the must takes place in horizontal fermenters at a controlled temperature of 26° – 28° C. Aging is done in 25 hl barrels of French oak for 12 months. Crushing, destemming, and fermentation at controlled temperature will be followed by aging in 25 hl barrels for approximately 12 months.
Pairings
Its important structure and its typical Piedmontese character enhance the Barbera fruit, making it ideal for first courses with elaborate meat sauces and for second courses of grilled red meats, with stews, roasts, and game.
