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BARBERA D’ASTI D.O.C.G. LA SALTERINA – BIANCO ANGELO E FIGLIO – 2017-ZERO SOLFITI –

16,00 12,90 IVA inclusa

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Description

BARBERA D’ASTI D.O.C.G. LA SALTERINA

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VINEYARD

A project born in 2016, an excellent year for the production of Barbera. Plot of 1958, vines grafted on Rupestris and sandy marls mixed with rocks give this wine all the originality that a Barbera in purity can express. The vineyard is full south with an altitude of 240 meters above sea level. old brackish deposits and some rocky fragments bring minerals ta ‘and freshness, while the sand increases structure and longevity.

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CLIMATE CONDITIONS OF THE SEASON

2017 is synonymous with drought and heat, but also with late frost in April; Barbera was affected initially, but then with great vigor it managed to express all its potential. Being an old vineyard, it was not necessary to thin out the pre-harvest bunches, the production at the time of harvest did not exceed 60 quintals / Ha. Temperature excursions and a good mixture of air currents have contributed to making the grape skin very thick and rich in polyphenols.

2017

GRAPE HARVEST AND VINIFICATION

The grapes used to produce this Barbera d’Asti were harvested last, shortly after mid-September. The collection was carried out in perforated boxes of 20 kg each and brought to the cellar; once arrived they were de-stemmed and then pressed. The alcoholic fermentation in stainless steel tanks, parallel to the maceration lasted 15 days, then the mass was drawn off in steel again, where the malolactic fermentation also ended. The wine then stopped for about 6 months in a single stainless steel tray (some decanting were carried out to clean the wine better) and then bottled at the beginning of spring of the year following the vintage.

WHOLE PROCESS OF WINE, AGING AND BOTTLING WAS CONDUCTED WITHOUT THE ADDITION OF SULFUR DIOXIDE (SULFUR DIOXIDE) AND PERL’AVVIAMENTO FERMENTATION ALCOHOL NOT BEEN ADDED SELECTED YEASTS, THAT ‘THE PROCESS OF TRANSFORMATION TO SUGAR ALCOHOL WAS COMPLETELY SPONTANEOUS. THE HEALTH OF THE GRAPES HAS ALLOWED ALL THIS, IT THEREFORE ARISES THAT ONLY IN EXCEPTIONAL YEARS POSITIVELY, SUCH AS 2016, IS IT POSSIBLE TO VINIFY SMALL MATCHES WITHOUT ADDED SO2 AND WITH NATIVE YEASTS.

REFINEMENT IN BOTTLE

6 months

CONSUMPTION PERIOD

2019-2022

HARVEST DATE

09/18/2017

VARIETY’

100% Barbera

pH 3.46
AT 6.15 g / LALC 14.60%

Additional information

Weight 2 kg
Cantina (Winery)

Regione (Region)

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