MEMORIES.

BARBERA D'ASTI DOCG Do you remember the Barbera of our grandparents? That fragrant and drinkable wine that was never lacking on the table ... Grape variety: 100% barbera Harvest: the grapes are harvested by hand in 20 kg perforated boxes, between the last ten days of September and the first of October. and altitude: calcareous - clayey, south-south east, 250 meters above sea level. Training system: espalier with guyot pruning. Production per hectare: 80 quintals. Vinification: alcoholic fermentation takes place in stainless steel tanks in contact with the skins for about ten days at a controlled temperature (24 ° - 26 ° C). During the alcoholic fermentation, daily pumping is carried out which favors an optimal extraction of aromatic substances and dyes. At the end of the fermentation the wine is decanted into steel where it refines until bottling which generally takes place in the spring following the harvest. Alcohol content: 13.5% vol. Organoleptic profile: ruby red with delicate purple reflections, the nose is intense with a strong fruity note typical of the grape which refers to red berried fruits. Dry in the mouth, harmonious, of good persistence and pleasant to drink. Pairing: it is an excellent wine for the whole meal and perfect with traditional Piedmontese first courses such as agnolotti with roast sauce, plin and itajarin butter and sage. It also goes perfectly with grilled white and red meat dishes and with short and medium-aged cured meats and cheeses.Serving temperature: 16 ° - 18 ° C

SANT'ANNA DEI BRICCHETTI