Barbera d’Asti Nizza Ferro Carlo
Denominazione di origine controllata superiore
Wine: Barbera d’Asti
Denomination: DOC Superiore
Area of planting: Comune di San Marzano Oliveto, zona tipica di produzione del Nizza.
Pruning leaving 5 to 6 buds. Vineyard surface totally covered with grass. Mechanical cultivation under the rows.
The hand harvested grapes are put in cassettes. The harvest is made approximately during the second week of October after ripeness tests.
Deep ruby red colour with light and discreet purple tones,. Full and well structured savour of ripe fruits with time the goudron (tar) gets more intense and the not too toasted coffee and liquorice taste is enhanced . Very good persistence and fineness.
Alcohol degree: 14,0 %
Residual sugar: 0,0 g/l
Total acidity: 6,0 g/l
PH: 3,5 g/l
Volatile acidity: 0,40 g/l
Total sulphurous anhydride: 30 mg/l
ABOUT THE WINE
The denomination Nizza on Barbera d’Asti means that the wine is produced according to very strict regulations and in vineyards located in only 18 communes in the south of Asti region. These strict regulations are to define first of all the exposures. The grapes suitable for the production of Nizza come only from lands with south, south east and south west exposure and at least at 280 meters on the level of the sea. The wine is obtained from soft pressing and a long extractive maceration. The malolactic fermentation developing in autumn facilitates its natural stabilization during the refinement made 30% in small French oak barrels and 70% in big barrels of national oak for 18 months, then the refinement continues in lying bottles. An accurate tasting determines the launching date. Life: wine with a long life thanks to its great structure.
MATCHING WITH THE FOOD
Te Barbera d’Asti Nizza “Ferro Carlo” is suitable to accompany important disches, game, blue cheese.
In the Vineyard: Matteo Garberoglio, Luigi Garberoglio. In the cellar: Luca Garberoglio, Luigi Garberoglio. Formazione Doctor Leonello Anello.