Description: This is the Barbera that probably combines perfectly quality, drinkability and a strong identity to the territory. The name refers to a sorì (bricco or sunny hilltop) that recalls the passage over these hills of the Moors or Saracens against whom the inhabitants of the area engaged in victorious battles.
Harvest: The grapes are preferably picked by hand in the morning to be delivered to the winery in the afternoon, so that the bunches arrive fresh and in optimal conditions to start the vinification process.
Vinification: After crushing and destalking the grapes, the must is sent to temperature-controlled stainless tanks. The alcoholic fermentation and maceration last around 6 days at a constant temperature of 25 °C to help developing all typical aromas coming from the grape variety. During the maceration, automatic pumping over is carried out periodically to extract the polyphenolic substances from the skin. The malolactic fermentation takes place immediately after the alcoholic fermentation at a constant temperature of 18 °C.
Ageing: After the necessary racking to clear the wine from the sediments, the wine remains in cement tanks for about 6 months prior bottling, followed by 3 months of bottle ageing.
Pairings: perfect with white meats, pasta with vegetable or tomato sauce, tagliatelle with mushrooms, fresh cheeses. Among Piedmontese dishes, it worths to try with the agnolotti from Asti or Monferrato (the first are ravioli filled with meat, the second one are filled with vegetables).
Serving temperature: 17°C
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