Serena

Barbera d’Asti D.O.C.G. Superiore

THE INFLUENCE OF THE TERROIR

Elegant with enhanced fruit and the unique characteristics that make Barbera.

 

GRAPE VARIETY

100% estate grown Barbera. Estate vineyards located in the municipality of Loazzolo and some in Calamandrana. All have a South to Southwest aspect.

 

VINIFICATION AND BOTTLING

The grapes are harvested by hand when fully mature, destemmed and delicately pressed. The must is fermented in horizontal vats at a controller temperature of 26°-28°C.  The wine is then aged in large French oak barrels of 25 hl for 12 months.

 

TASTING NOTES

Ruby red with purple highlight, and intense notes of forestfruit, such as blackberries, raspberries and current that helps depict the nose. Dry, savory, and fresh in the mouth with a nice persistence that is pleasing to drink.

 

SERVING SUGGESTIONS

With its important structure and its typical Piemontese characteristics with the enhanced notes of fruit, typical of Barberas, this wine is ideal with pasta dishes served with ragu or other meat sauces and with main dishes such as grilled red meat, stews, roasts and game.

 

DENSITY

6000 vines per hectare

 

AVERAGE VINE AGE

10 years

 

YIELD

5.5 tonnes per hectare

 

ANALYSIS

Barbera d’Asti D.O.C.G
Alcohol: 13,57% vol.
Reduced sugars: 1,41 g/l
Total acidity: 5,40 g/l
PH: 3,69
Volatile acidity: 0,20 g/l

Exposure

N NE E SE S SO O NO

%Vol

15

Service Temperature

18 - 20° C

Elegant with enhanced fruit and the unique characteristics that make Barbera.

Awards

2016
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.

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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.

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The Natural Amphitheatre
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