Uve: Barbera 100%
Gradazione Alcolica: 14% Vol
Temperatura di Servizio: 18-19°C
Abbinamenti Gastronomici: con tutti i grandi piatti di carne; arrosti, brasati, selvaggina e cinghiale serviti con salse; formaggi stagionati. Cucina Piemontese: agnolotti quadri "della tradizione" al ragù ai funghi, stracotto al Barbera, formaggio Raschera
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Denomination: Barbera d'asti D. O. C. Superiore NIZZA D. O. C. G.
Grapes: 100% Barbera
Type: red wine of great body and longevity
Ageing potential: over 15 years
System of breeding: espalier with guyot simple with grassing of the rows
Soil: asti sand of the tertiary era, marl limestone and clay with layers of tuff, of medium depth
Rootstock: Rupestris du Lot
Plant density: 5500 plants/hectare
Average age: 60 years
Exposure: west - south/west
Period of harvest: September
Method: differentiated, by hand in crates of 20 Kg. capacity
Yield per hectare: grape 40 quintals (0.8 Kg. for strain), wine 27 hectoliters
Vinification: The fermentation is made in vats of French oak barrels with the capacity of 52 hl. the must is left in contact with the skins for 18/20 days. To facilitate maximum extraction of colour, aromas and perfumes, is made délestage, that is sucked all the juice liquid in fermentation, resulting in the collapse and the rupture of the cap on the bottom of the tank. Ripompando the must within the tank, the skins, crumbled between them, slowly ascending towards the top, will be in perfect contact with the liquid part.
Ageing: after the period of maceration on the skins the wine is racked into barriques, where take place the malolactic fermentation and remains there to mature and refine for a total period of about 18 months; the wood used in the construction of the barrels are seasoned for at least 3 years.
The Vignassa is the first vineyard after the disastrous attack of phylloxera at the beginning of the ‘900 by his Grandfather and great-Grandfather of Maximum: Osvaldo and Luigi Bologna.
The vineyard was baptized with this name over the years, the aesthetic aspect always less pleasant and elegant that the screws had assumed, typical of the old vineyards planted on rootstock Rupestris du Lot " virtually “the Vineyard Ugly”.
The ironic contradiction for the name is that it is from this vineyard today are obtained from the finest grapes, in the absolute among the finest and most precious produced in the Cascina La Ghersa, and intended for one of the Barbera which are the most representative for the company and for the territory.
Description: color purple red intense with garnet reflections, brilliant. The nose is complex, deep and of high concentration, the scents maintain a freshness irresistible: highlights notes of blackberry, ripe cherry, hints of tobacco, leather, licorice and spices, balsamic. In the mouth it is energetic and gritty, the massive structure but elegant and stylish, with a development of flavor fluid and fragrant on the nose, great softness and great class. Final very long and complex, with an enveloping aromatic complexity.
Matching: with all of the great dishes of meat, roasts, braised meats, game and wild boar, served with sauces. Seasoned cheeses. Excellent meditation wine.
Pairing recommended with the piedmontese cuisine: agnolotti paintings “traditional” meat sauce with mushrooms, stew with barbera, Raschera cheese.
Temperature of service: 18 - 19° C