Wine Company

CASCINA LA BARBATELLA

Holder

LORENZO e CINZIA PEREGO

La Vigna dell'Angelo

Barbera d’Asti D.O.C. Superiore Nizza

Wine: Barbera d’Asti

Vineyard: Barbera

Denomination: D.O.C. Superiore

Area of planting: Nizza Monferrato

VINEYARD
Surface: ha 1,10
Species of wine: Barbera
Rootstock: 420 A
Year of planting: 1945
Number of stumps: 4.500 per Ha
Altitude: 220 m above sea level
Exposure: South - Southeast
Position/situation: Hills
Character of land: Calcareous tending to sandy

VINIFICATION
Average production per ha: 41 hl
Grape harvesting at complete maturity (at the end of September).
Vinification with de-stemming, crush and maceration with skins during 10 days.
Temperature of controlled fermentation is 25-26ºC.
After completed malo-lactic fermentation, refinement in small French oak barrels.


CHEMICAL ANALYSIS OF THE WINE AFTER BOTTLING
Alcohol content % vol.: 14,20
Sugars g/l: 1,20
Total acidity g/l: 5,85
pH: 3,56
Volatile acidity g/l: 0,55
Sulphide total mg/l: 120
Reduced extract g/l: 30,60
Malo-lactic fermentation: completed