Wine Company

TENUTE DEI VALLARINO

Holder

PAOLO FONTANA

Bricco Asinari

Barbera d’Asti D.O.C. Superiore

Wine: Barbera vinificata in purezza

Vineyard: Bricco Asinari

Denomination: D.O.C. Superiore

Area of planting: Valle Asinari, nel comune di San Marzano Oliveto

Tasting notes

Essence: Tenuta Bricco Asinari, takes its name from the smooth hills with deep features and where time is still conditioned by the slow rythm of nature and the seasons. Joyfully provocative bouquet which comes from the blending of the barbera grapes in small wooden barriques, this wine has good character, great smoothness and a long persistence.
Visual test: Ruby-red colour with violet tones.
Olfative test: Etheral bouquet, with hints of blueberries, violet, cherry, plums and spicy notes of liquorice and vanilla.
Tasting test: Full, smooth taste for the high alcohol content. The goudron is intensified in time and accentuates the pleasant taste of coffee and liquorice. Excellent the persistence, balanced and elegant, full body.

Tecnical notes

Grape: Barbera.
Vintage: 2005
Production area: South West hillside at a height between 200 and 250 metres in the Tenuta Bricco Asinari and municipality of San Marzano Oliveto.
Vinification: After de-stemming and pressing, the must is fermented at a controlled temperature of 28°C with frequent punching of the cap in stainless steel tanks. After the fermentation the wine is transferred in Allier and Troncais barriques for the malolactic fermentation.
Refining: Refining for 12 months in small new barriques from France with medium seasoned planks of wood from central France (Allier, Troncais)
Alcohol content: 14°
Size: cl.75

Services notes

Accompainemet: Medium seasoned cheeses and red meats.
Serving temperature: 18-20° C
Glasses: Large glass
Conservation: The ideal conservation of wine is in cellars with a temperature between 11-15° C, without thermal differences.Shaded lighting without use of neaons.Humidity around 65-70%. Do not conserve other foodstuffs with intense or penetrating fragrances.