Barbera d’Asti Superiore Nizza 2007
Denominazione di origine controllata superiore
Wine: Barbera d’Asti
Denomination: D.O.C. Superiore
Area of planting: Calamandrana
VINEYARD 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 WINE-MAKING 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 Year 2007 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 ORGANOLEPTIC JUDGEMENT Red ruby coloured with garnet hue. Good intensity fragrance, fruity characteristics with scents of vanilla and boisè, light toasting. GASTRONOMY Excellent with read meat, grilled meat and game; good coupling with fatty and seasoned cheeses.