Position of the vineyards
In the Commune of Cassine (Alessandria province).
Exposure: to the South
Barbera d’Asti 100% .
A traditional vinification. Temperature controlled maceration with regular pumpings over. Skin contact lasts around 10 days aiming to achieve an optimum extraction of colour, flavours and tannins. Subsequent malolactic fermentation in stainless still tanks.
To be drunk with
Ideal with pasta and strongly flavoured read meat dishes. Excellent with piedmontese cuisine (“Bagna Cauda”, Fritto Misto, Bollito/ mixed boiled meats).