Denomination: Barbera d'Asti DOCG Grape variety: 100% Barbera Name: La Villa Alcohol: 14.5° Format: 0.75L Production area: Scapaccino (AT), Piedmont, Italy Awards: 90/100 James Suckling Description: The selection of grapes generally takes place at the end of September or in the first week of October and is conducted entirely by hand. The grapes are crushed on the same evening and placed in stainless steel tanks for alcoholic fermentation with a controlled temperature that does not exceed 28°C. The maturation of the wine continues in the stainless steel tanks until bottling and subsequent aging in the bottle that lasts for several months. On the nose, it shows good fineness, winey and intense with pleasant notes of cherry and berries. Ruby red color highlighted and vivid, with violet reflections typical of a young and fragrant barbera. On the palate, it is bold, full but balanced with a long and pleasant finish. Perfectly balanced between tannin and acidity. To be tried with vitello tonnato, tagliatelle Robiola di Roccaverano and zucchini flowers or monkfish à la Mediterranean.
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Denomination: Barbera d'Asti DOCG Grape variety: 100% Barbera Name: La Villa Alcohol: 14.5° Format: 0.75L Production area: Scapaccino (AT), Piedmont, Italy Awards: 90/100 James Suckling Description: The selection of grapes generally takes place at the end of September or in the first week of October and is conducted entirely by hand. The grapes are crushed on the same evening and placed in stainless steel tanks for alcoholic fermentation with a controlled temperature that does not exceed 28°C. The maturation of the wine continues in the stainless steel tanks until bottling and subsequent aging in the bottle that lasts for several months. On the nose, it shows good fineness, winey and intense with pleasant notes of cherry and berries. Ruby red color highlighted and vivid, with violet reflections typical of a young and fragrant barbera. On the palate, it is bold, full but balanced with a long and pleasant finish. Perfectly balanced between tannin and acidity. To be tried with vitello tonnato, tagliatelle Robiola di Roccaverano and zucchini flowers or monkfish à la Mediterranean.
