Barbera d'Asti D.O.C. Superiore refined in barriquesIt has been one of the first wines to inaugurate the
nouvelle vague of very concentrate wines. It has been
awarded several times in the most important enological
competitions and mentionein the most famous
guides-books.
HARVEST
After a first thinning of the bunches in July, harvesting
takes place between 1st and 10th October, according to the
ripening of the grapes.
WINE MAKING AND AGEING
The selected grapes (do not forget that we produce 5000
litres of wine from an hectare of vineyard) are pressed,
and the stalks removed; then they ferment in steel tanks.
During this phase, the must is pumped over several times
in order to optimise the extraction of colorant matters,
annins, aromas; afterwards, with the cold of the winter,
we obtain the natural stabilization. It is refined in
barriques (225-litre oak barrels) for more than one year.
The bottling takes place in the summer of the second year,
and it is followed by a slow refining in bottle for further 6
months in the farm cellars. It is suitable for a long ageing.
ORGANOLEPTIC FEATURES
Colour: ruby red with carnet tinges and pleasant violet
tones.
Bouquet: intense and complex with elegant boisé (oak
hints), long-lasting, with delicate spicy notes, together
with fruity hints of red ripe fruits.
Taste: full-bodied, soft, very persistent, well-balanced
between the typical acidity of the vine and the tannins
from the barrique.
HOW TO SERVE IT
Uncork the bottle one hour before serving the wine,
possibly pour it in a decanter, serve in large balloon
glasses, so that the wine can take the oxygen.
Temperature: 18° - 20°.
Food pairings: it pairs perfectly with red meat dishes,
stewed meat, game, very matured cheeses and polenta
(thick maize porridge served with meat, cheese, etc…)
NOTES
The name “Rosignolo” comes from the memory of a
nightingale chirruping, heard while tasting, in front of a
red summer sunset, the first vintage of this wine, that
would be bottled the following few days.
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