Maria Teresa
Barbera d’Asti D.O.C.G
THE INFLUENCE OF THE TERROIR
A fresh taste with an intense added hint of fruit from the barbera di Loazzolo grapes.
GRAPE VARIETY
Produced from 100 % estate-grown barbera grapes. Most of the estate vineyards located in the municipality of Loazzolo and some in Calamandrana. All have a south to southeast aspect.
VINIFICATION AND BOTTLING
The grapes are harvested by hand when fully mature, destemmed and lightly pressed. The must is fermented in vertical vats at a controlled temperature of 26-28 °C. After 10 days maceration on the skins, the wine is separated off and transferred into stainless steel vats for malolactic fermentation. The wine is bottled in the spring following harvest.
TASTING NOTES
Ruby-red colour with purple hints; typically intense fruity nose. The palate is dry, tasty and fresh, with good length, which all makes for a pleasant, very drinkable wine.
SERVING SUGGESTIONS
A pleasing wine for the whole meal, it is ideal with cold meat starters and perfect with flavour some first courses and main meat dishes. Excellent with medium-hard cheeses.
DENSITY
6000 vines per ha.
AVERAGE VINE AGE
10 years
YIELD
5 tonnes per ha.
ANALYSIS AFTER BOTTLING:
Barbera d’Asti D.O.C.G
Alcohol: 13.57% vol.
Reducing sugars: 1.41 g/l
Total acidity: 5.40 g/l
PH: 3.69
Volatile acidity: 0.20 g/l
Maria Teresa
Barbera d’Asti D.O.C.G
THE INFLUENCE OF THE TERROIR
A fresh taste with an intense added hint of fruit from the barbera di Loazzolo grapes.
GRAPE VARIETY
Produced from 100 % estate-grown barbera grapes. Most of the estate vineyards located in the municipality of Loazzolo and some in Calamandrana. All have a south to southeast aspect.
VINIFICATION AND BOTTLING
The grapes are harvested by hand when fully mature, destemmed and lightly pressed. The must is fermented in vertical vats at a controlled temperature of 26-28 °C. After 10 days maceration on the skins, the wine is separated off and transferred into stainless steel vats for malolactic fermentation. The wine is bottled in the spring following harvest.
TASTING NOTES
Ruby-red colour with purple hints; typically intense fruity nose. The palate is dry, tasty and fresh, with good length, which all makes for a pleasant, very drinkable wine.
SERVING SUGGESTIONS
A pleasing wine for the whole meal, it is ideal with cold meat starters and perfect with flavour some first courses and main meat dishes. Excellent with medium-hard cheeses.
DENSITY
6000 vines per ha.
AVERAGE VINE AGE
10 years
YIELD
5 tonnes per ha.
ANALYSIS AFTER BOTTLING:
Barbera d’Asti D.O.C.G
Alcohol: 13.57% vol.
Reducing sugars: 1.41 g/l
Total acidity: 5.40 g/l
PH: 3.69
Volatile acidity: 0.20 g/l
Exposure
%Vol
14Service Temperature
18 - 20° CA fresh taste with an intense added hint of fruit from the barbera di Loazzolo grapes
Serving Suggestions
A pleasing wine for the whole meal, it is ideal with cold meat starters and perfect with flavour some first courses and main meat dishes. Excellent with medium-hard cheeses.
The Inimitable Vineyard
Vela wine Pinot nero of Loazzolo
11,000 vines per hectare: the pinot nero grown with this exceptional vine density was planted in 2007 (in France and Italy, vineyards are already considered intensive from 4,500 vines per hectare). Such density forces the vines to reduce their foliage and concentrate their essences into the grapes.
Moscato of Loazzolo
The "late" harvest of the Moscato di Loazzolo
Produced grapes must be late harvested in order to obtain a large sugar gradient (14-15 ° to the grape harvest) and let it dry for a few months on canes racks in a special place called “drying fruit room"; attached by the noble mold, is subsequently hand-selected.
The Natural Amphitheatre
Borgo Isolabella in Loazzolo
Eleven hectares of vines nestled among the woods, perched on magnificently exposed but incredibly steep slopes, in a unique natural symphony.