Barbera d’Asti Superiore DOCG 2011 Per Ingrid
The Barbera d’Asti Superiore has been produced by us since 2000 from our company’s best Barbera grapes grown in the Merli vineyard.
Strains of Barbera grown in this vineyard experience optimal environmental exposure and, with a white ‘poor’ soil, they naturally produce very few grapes. The production is about 5000 kg per hectare (much lower than the 9000 outlined by the specification).
This wine was dedicated to, and named after my daughter Ingrid in 2008. IT IS A GREAT WINE!
Basic informations
Product Name: Per Ingrid
Vineyard: Barbera
Denomination: Barbera d’ Asti Superiore
Classificaton: DOCG
Color: red
Type: firm
Country/Region: Italy, Piedmont
Vintage: 2011
Alcool percentage: 14,0 %
Sugar rate: <2 g/l
Aging: in oak barrels
Number of bottles produced: 2000
Vinification (Wine-making)
Method: Fermentation with maceration in steel barrels to 150 hl. Pumping and shadding for 4 time in a day.
Temperature: 26 °C then 30-32 °C at the end of fermentation. Afterwards it’s placed in French oak barrels.
Lenght: 30 days
Malolactic: done in oak barrels
Wood type: French oak (Allier and Limousine)
Barrels type: tonneau/barriques
Level of toast: average
Percentage of New Barrel: 30 %
Aging time in wood: 15 months
Minimum aging in bottle: 06 months
Bottle
Empty Bottle Weight: 450 g
Date of Bottling: 03/2013
Aging Potential: 10 years
Cork Size: 24 x 44
Cork Material: natural cork
Bottle Type: bordolese
Vineyard
% of Grape / Cépage: barbera 100% (AT 84 clone)
Soil: silt – clay
Exposure: Sud – West
Year of plantation: 2002
Date of Harvest: 12/10/2011
Geolocation: Moncalvo (AT)
Chemical Analysis
Dry Extract [g/l]: 30
Total Acidity [g/l of tartaric acid equivalent ]: 6,0
Volatile Acidity [g/l acetic acid equivalent]: 0,55
Total SO2 [mg/l]: 94
Free SO2 [mg/l]: 30
Monferrato Rosso DOC 2008 Net
This wine was created with the idea of making wine exclusively using an international grape such as Syrah, which is usually used for mixing with other wines. And in a region where it is quite uncommon to find this sort of wine.
In 2001 we decided to remove a small part of the Barbera vines in one of our most exclusive vineyards and plant Syrah vines; this is our niche product and roughly 2,000 bottles are produced. Later, from 2008, we began producing exclusively Syrah.
It is great for accompanying meat dishes and stews but it can also be fully enjoyed on its own, for example in an evening lounge bar. 1,5 liter bottles are also produced in limited quantities.
Basic informations
Product Name:
Net
Vineyard: Syrah 100%.
Denomination: Monferrato Rosso
Classificaton: DOC
Color:
red
Type: firm
Country/Region: Italy, Piedmont,
Vintage: 2008
Alcool percentage: 14 %
Sugar rate: <2 g/l
Aging: in oak barrels
Number of bottles produced: 1500
Vinification (Wine-making)
Method: Fermentation with maceration in steel barrels to 30 hl. Pumping and shadding for 2 time in a day.
Temperature: 30-32 °C at the end of fermentation. Afterwards it’s placed in French oak barrels.
Lenght: 20 days.
Malolactic: done in oak barrels.
Wood type: French oak (Allier)
Barrels type: tonneau/barriques
Level of toast: average
Percentage of New Barrel: 50 %
Aging time in wood: 15 months
Minimum aging in bottle: 06 months
Bottle
Empty Bottle Weight: 500 g
Date of Bottling: 03/2010
Aging Potential: 15 years
Cork Size: 24 x 44
Cork Material: natural cork
Bottle Type: bordolese
Vineyard
% of Grape / Cépage: Cabernet Sauvignon 70%, Barbera 25%, Syrah 5%.
Soil: silt – clay
Exposure: Sud – est
Agricultural method: integrated
Year of plantation: 2002
Date of harvest: 15/10/2008
Type of harvest: mechanic
Geolocation: Moncalvo (AT)
Chemical Analysis
Dry Extract [g/l]: 29
Total Acidity [g/l of tartaric acid equivalent ]: 5,0
Volatile Acidity [g/l acetic acid equivalent]: 0,55
Total SO2 [mg/l]: 100
Free SO2 [mg/l]: 35
Grignolino d’Asti DOC 2015 Adess
Defined as the most red of the white wines and the most white of the red wines, this local wine of Monferrato has always struggled to find its place both in the domestic and the world market.
I created this product in order to fluster slightly the way in which Grignolino is made. It was usually considered as being a light wine, with low alcohol grading and was drunk only when the Piemonte Barbera was too strong. I, however, wanted to create an important product with a vine that I believe has enormous potential. It is a full-bodied, dry wine with a strong personality that is suitable for meat, but also ideal for some fish dishes such as fish soups.
When the Grignolino d’Asti is left to ripen at length on the plant and is produced as a varietal, like ours, you’ll love it from the first sip.
Basic informations
Product Name: Adess
Vineyard: Grignolino
Denomination: Grignolino d’Asti
Classificaton: DOC
Color: red
Type: firm
Country/Region: Italy, Piedmont.
Vintage: 2015
Alcool percentage: 13,5 %
Sugar rate: <2 g/l
Number of bottles produced: 2000
Vinification (Wine-making)
Method: fermentation with maceration in steel barrels to 70 hl. Pumping and shadding for 2 time in a day, then rack wine and fermentation without skin and seeds.
Temperature: 18 – 22 °C
Lenght: 10-12 days.
Malolactic: done in steel barrels
Minimum aging in bottle: 3 months
Bottle
Empty bottle weight: 420 g
Date of bottling: 21/03/2016
Aging potential: 5 years
Cork size: 24 x 44
Cork material: natural cork
Bottle type: bordolese
Vineyard
% of Grape / Cépage: Grignolino 100%
Soil: silt – clay
Exposure: Sud – West
Agricultural method: integrated
Year of plantation: 2004
Date of Harvest: 20/09/2015
Geolocation: Moncalvo (AT)
Chemical Analysis
Dry Extract [g/l]: 27
Total Acidity [g/l of tartaric acid equivalent ]: 6,0
Volatile Acidity [g/l acetic acid equivalent]: 0,45
Total SO2 [mg/l]: 90
Free SO2 [mg/l]: 35
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