02Barbera d’Asti D.O.C.G. Harmonius

ORGANOLEPTIC CHARACTERISTICS:

Color: ruby red with garnet highlights.
Bouquet: fine, characteristic, with flavors of cooked fruit, with aging tends to ethereal.
Taste: dry, well structured, sapid, full.
Conservation: suitable for aging.
Serving temperature: 18-20 ° c.
Suggested pairings: bagna càuda, soups, panissa, boiled meat, semi-hard cheeses and gorgonzola.

TECHNICAL FEATURES:

Grapes: 100% Barbera Alcohol level: 14.5% Origin of the grapes: Agliano. Land: loamy-clayey with high percentage of limestone. Average age of vineyards: 30 years. Production per hectare: 80 q of grapes, equal to 55 hl of wine.
Vinification: traditional with maceration carried out with pumping over and fulling.
Fermentation temperature: controlled at 30 °.
Duration of maceration: 7 days.
Aging: maturation in large capacity oak barrels with treatment of wine with micro-oxygenation (administration of small amounts of oxygen).

Awards

Barbera d’Asti 2000 premiato al 29° Concorso enologico nazionale DOUJA D’OR.
Barbera d’Asti 2001 premiato al 30° Concorso enologico nazionale DOUJA D’OR.
Barbera d’Asti 2003 premiato al del 33° Concorso enologico nazionale DOUJA D’OR
e al 25° Concorso regionale ACQUI TERME.
Barbera d’Asti 2004 premiato al 2° Concorso Internazionale della Barbera.
Barbera d’Asti 2005 premiato al 3° Concorso Internazionale della Barbera.
Barbera d’Asti 2007 premiato al 29° Concorso regionale ACQUI TERME con l’ambitissimo Premio CARISTUM , non solo come miglior Barbera, ma come MIGLIOR VINO ROSSO DOC.
Barbera d’Asti 2015 medaglia di Bronzo al concorso WOW di Civiltà del Bere.

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