Barbera del Monferrato D.o.c.
While the origins of this variety are unquestionably ancient, the first records we have of it only go back a few centuries. One may assert with almost total certainty that the name Barbera derives from Vitis Vinifera
Montisferratensis, that is vines of Monferrato – with clear origins in the area straddling the Asti – Alessandria borders. Sparkling Barbera del Monferrato DOC originated from the ancient habit in the Asti district of producing slightly sparkling wines.
From time immemorial, indeed, the most pleasing and drinkable Barberas, unsuitable for ageing, would be bottled prematurely causing fermentation to be completed in the bottle, and thus bestowing on the consumer
that typical note of effervescence. The story goes that in some cases, to enhance the frothiness when the wine was being bottled a grain of wheat would be dropped into the bottle and this would, over time, increase the gas dissolved in the liquid.
Whether this be the truth or mere legend, “Sparkling” Barbera del Monferrato has been building on its success with wine enthusiasts for over a quarter of a century thanks to its great freshness, drinkability and suppleness.
It is not “lively”, nor is it sparkling, but rather it is full of BRIO.
Area of production:
Castagnole Monferrato, Piedmont.
Vine training system:
low trained Guyot system with 9-10 buds on the fruiting cane.
100% Barbera in pureness.
traditional red method with pomace soaking in must for no fewer than 10 days. “Natural” second fermentation in tank for approximately 40 days.
maturation in stainless steel tanks and subsequently in the bottle positioned vertically for at least 2 months. Longevity no less than 2 to 4 years.
gaudy-red to loud violet.
typical hints of jam, mixed barries and just ripen cherries.
fresh and lively, with a good body and soft texture.
noble Bordeaux 500 g – Uvag green color.
Diam 5 – 26×45.
bottle 0.75 L.
from 12.50 to 13.50 degrees according to year.