Barbera d’Asti Superiore DOCG 2013 Il Salice

“Il Salice” is obtained by pressing Barbera d’Asti grapes which come from the estate’s oldest vine-yards, located on the higher part of the south-east face of the hill, the best position for cultivating Bar-bera grapes.

The grapes are placed in small crates and taken to the cellar where, after de-stalking and crushing, the skins are left to macerate in the must for a period of between 8 and 10-15 days. The fermentation temperature is around 28-30 degrees centigrade and during this process, the wine is accurately pumped over. After fermentation, the wine is drawn off the vat, left to clear by decanting and then racked off repeatedly.

Malolactic fermentation is induced by warming up the cellar. This is a biological process to which the wine is subject to reduce acidity. It is characterized by the transformation of malic acid, which is stronger, into lactic acid, which is weaker (in other words this process conveys smoothness to the taste)

The wine is left to mature in wood for about 7-8 months and then refined in bottles for at least 6 months before being released for sale.

Analytical values

Alcohol content: 13,37% by vol.

Residual Sugar: 1,90 g/l

Total Alcohol: 13,48 % by vol.

Total Acidity: 5,47 g/l

Net dry extract: 26,20 g/l

Organoleptic characteristics

Colour: deep ruby red with violet hues

Bouquet: Vinous, fruity, round, with brushwood scents

Taste: Complex, harmonious, intense and persistent, well-structured