A medium-bodied wine that offers ripe dark fruit, minerals and sweet baking spices. Long-grained tannins are met with balanced acidity.
Fruit for this single-vineyard offering was harvested from vines planted in 1932 at La Crena in Agliano d’Asti. The must rests for 16 days in stainless steel tanks for the alcoholic fermentation with delestage 2-3 times per day. The wine aged in French oak barrels and big Slovenian oak casks for 16 months, was blended and placed in steel tanks until bottling.
The Label: original design by Pietro CascellaThe Wine: Barbera d`Asti DOCThe Vineyard: single vineyard "La Crena" The Exposure: SouthThe Commune: Agliano Terme (AT)The Surface: 2.90 haThe Vine: Barbera - RupestrisTotal Vines number: 10.850Year of Planting: 1932 and 1936The Soil: medium mixture between muddy and argillous, medium calcareousMaximum Production Allowed: grape Kg. 26.100=wine lt. 7.240Yeld by Hectare: 25.58 Hl./Ha.Number of Bottles Obtained: 9.760 (bottles 0,75 lt. + 50 magnum 1,5 lt.Fermentation: starting date: October 1st / end fermentation drawing off the new wine on October 9th - happened in steel wine tank at a controlled temperature comprised between 30°-32°C., three to five daily fullages realised with electro-pneumatical system with pistonAgeing: 20 months in barrels; about 2 months in steel tank where the blending and the clarification are done. The wine has been bottled without any filtration on September 2nd.Analytical Notes:Effective Alchol: 13.71 vol.Residual Sugar: 2.3 g./lt.Total Acidity: 6.3 g./lt.Net Extract: 26.6 g./lt.