Barbera d'Asti
denominazione di origine controllata
VINE: 100% Barbera.
EXPOSURE: East, Southeast, Northeast.
ELEVATION: 280 - 310 m. above sea level
TYPE OF CULTIVATION: Low Guyot with 4.000 - 4.500 vines per hectare, on average.
SOIL: Loam, tending towards clay.
CLIMATE: Mediterranean, with some inland influences, mainly in winter; from spring to autumn, a southem wind, called "Marin", brings some cool air to the sunniest days.
HARVEST METHOD: Handpicked and put in small baskets.
HARVEST METHOD: Handpicked and put in small baskets.
DATE OF HARVEST: From September 29, 1998 to October 3, 1998.
AVARAGE GRAPE YIELD PER HECTARE: 8,5 Ton.
WINEMAKING: removal of stalks and stems, fermentation and submerged maceration for 10 days. After the wine has been racked off, and the malo-lactic acid fermentation has been performed, the product is kept in vats until it becomes nearly sparkling: in fact, carbon dioxide (CO2), which provides the light effervescence, comes from the natural second fermentation occurring inside a pressurized vat with selected yeasts.
FILTERING: Brightener with fossil meal.
MINIMUM IN-BOTTLE MATURATION PERIOD: 3 months.
WINE SPECIFICATIONS 1998: Alcohol percentage: 13,20% vol.
PACKAGING: 6 - 12 750 ml bottles, packed in boxes.
If you want some informations to order one or more packets of the BARBERA D'ASTI DOC, please email it us: info@ridaroca.com
