Ghiga 6 Bottles of Ventiquattro Lune Barbera d'Asti DOCG Superiore — Vintage 2019 —

 134.40 incl. IVA

Tot: 134.4€
SKU: GHG-BTS-VTQ-0 Category: Tag:

Ventiquattro Lune (twenty-four moons) comes from a further evolution of Barbera d’Asti DOCG Dodici Lune.

After spending 12 months in barrels and barriques, it continues its aging in 700-liter French oak tonneaux for another 12 months.


It is a very deep garnet red with ruby highlights.


Scents of licorice and jam are immediately noticeable.


It is a red with great structure. A word of advice? Given its long aging and high alcohol content (14.5% vol.), uncork it an hour before serving and pour it into a decanter. This way it will oxygenate at its best, releasing all its bouquet.

Pairing tips

Accompany it with meat dishes. Due to its great delicacy and softness, it is also suitable for enjoying with pasta dishes and risottos.

    The Producer


    Enrico and his brother Davide are two young producers who passionately carry on the family business born in the 70s in Castiglione Tinella. This area is renowned for the production of Moscato d’Asti. Read more


    Basic information

    Product name: Barbera d’Asti Superiore Ventiquattro Lune
    Grape variety: Barbera
    Denomination: Barbera d’Asti DOCG Superiore
    Classification: DOCG
    Color: red
    Typology: aged red
    Country/Region: Italy – Piedmont
    Alcohol content: 14.50 % vol.
    Residual sugar: about 3 -4 g/l
    Total acidity: about 6 g/l

    Vinification (Wine-making)

    Method: the harvest is done manually in boxes and after a subsequent phase of crushing-destemming, the starting base is obtained: the must. After storage in vertical steel winemakers (Fermentini) alcoholic fermentation begins with the addition of selected yeasts. During this phase, pump-over (an operation that consists of wetting the floating skins on the fermenting must with the same must taken from the bottom of the tank by means of a special pump) and delestage (decanting a part of the fermenting must and putting it back into the tank from the top, wetting the floating skins) are very important. When fermentation is complete, separation of the skins, which will be destined for the distillery, takes place, while the must begins malolactic fermentation at 20°C. At the end of this fermentation, the second racking takes place. The wine remains in steel tanks until March ready to be put into barrels for aging. After 12 months of aging in various sizes of barrels and barriques it continues its evolution in 700-liter Tonneaux for another 12 months.
    Temperature: 27 to 28 °C
    Duration: 7 to 10 days
    Malolactic: carried out in steel tanks
    Aging: in French oak barrels
    Age of barrels: new and used barrel
    Barrel type: classic round wooden barrel, size 15 hectoliters and 7 hectoliters tonneaux
    Type of wood: French oak
    Toast level: medium
    Percentage of new barrels: 50 %
    Time in wood: 24 months
    Minimum time in bottle: 10 – 15 days after bottling


    Empty bottle weight: 550 grams
    Aging potential: 15 years
    Cork size: 24.2 x 44
    Cork material: cork
    Bottle type: transalpine European bordelaise


    % grapes/vine: 100 % barbera
    Soil: medium-textured, with good clay and limestone and a high magnesium content
    Exposure: south – east
    Agricultural method: spontaneous grassing, with 2 mowings of the grass during the spring – summer season and one tillage (subsoiling with a 3-tooth ripper) at a depth of 30 – 40 cm, carried out in autumn. Limited use of herbicides and fungicides
    Year of planting: 1980
    Type of harvest: by hand in boxes
    Geolocation: medium hill

    Additional information

    Weight 8.5 kg







    Alcohol content



    Bottle 0.75 L








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    Shipping & Delivery

    The order is processed on the same day if executed and paid by 12.00 pm. The courier picks up the parcels the day after the order is processed (excluding: low cost delivery and Extra EU).

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