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 The selection of the grapes generally takes place at the end of September or in the first week of October and is carried out entirely by hand. The grape is pressed that same evening and placed in stainless steel tanks for alcoholic fermentation at a controlled temperature that does not exceed 28°C. The maturation of the wine continues in steel tanks until bottling and subsequent aging in the bottle, which lasts for several months. On the nose, it presents good finesse, vinous and intense with pleasant hints of cherry and berries. Bright and intense ruby red color, 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 Mediterranean-style monkfish.
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 The selection of the grapes generally takes place at the end of September or in the first week of October and is carried out entirely by hand. The grape is pressed that same evening and placed in stainless steel tanks for alcoholic fermentation at a controlled temperature that does not exceed 28°C. The maturation of the wine continues in steel tanks until bottling and subsequent aging in the bottle, which lasts for several months. On the nose, it presents good finesse, vinous and intense with pleasant hints of cherry and berries. Bright and intense ruby red color, 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 Mediterranean-style monkfish.
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