Barbera d’Asti Superiore Nizza 2007
Denominazione di origine controllata superiore
Wine: Barbera d’Asti
Denomination: D.O.C. Superiore
Area of planting: Calamandrana
Surface : hectare 0,42
Species of vine : Barbera
Number of vines : 4.300 on hectare
Altitude : 220 m above sea level
Exposure : south - south-west
Position : hilly
Ground composition : limestone tendent to sandy
Medium value of wine production: 42 hectolitre on hectare
Grape harvesting when there is a total ripening (first ten days of October)
Vine-making with removal of grape stalks,vine-pressing and maceration with peels for 12 days.
Controlled temperature fermentation between 28°C and 30°C.
Afther malolactic fermentation take over, the wine iaged in little French oak barrels (barriques) for a minimum 8 months period.
WINE ANALISISIS AFTHER BOTTLING
Remaining alcohol % vol. : 13,82
Remaining sugars g / l : 1,03
Total acidity g / l : 5,40
pH : 3,47
Volatile acidity g / l : 0,55
Total sulphur dioxide mg / l : 92
Reduced extract g / l : 27,20
Malolacticfermentation : happened
Red ruby coloured with garnet hue. Good intensity fragrance, fruity characteristics with scents of vanilla and boisè, light toasting.
Excellent with read meat, grilled meat and game; good coupling with fatty and seasoned cheeses.