Product\u00a0 Name<\/strong>:\u00a0Barbera d’Asti DOCG Superiore Dodici Lune Method<\/strong>: the grapes are harvested by hand and destemmed using a special destemming machine; the latter separates the stems from the berries and then crushes the Empty bottle weight<\/strong>: 550 g % of Grape \/ C\u00e9page<\/strong>:\u00a0barbera Total acidity:<\/strong> about 6 g\/l in tartaric acid<\/p>\n","protected":false},"excerpt":{"rendered":" This can be considered a “meditation” wine<\/strong>, as the high alcohol content and its great body<\/strong> make it a wine that “makes you ponder”.<\/p>\n It is excellent when paired with dishes of great structure, such as red meats<\/strong> of all kinds and game<\/strong>.<\/p>\n It is recommended to serve this wine in large glasses, such as “balon”, to allow adequate oxygenation<\/strong>, which will allow the aroma <\/strong>and taste<\/strong> to be released in their maximum intensity and elegance, and thus be appreciated to the fullest.<\/p>\n","protected":false},"featured_media":35838,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"product_brand":[],"product_cat":[366],"product_tag":[2845],"pa_denomination":[309],"pa_vine":[],"pa_producer":[159],"class_list":{"0":"post-35832","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-barbera-en","7":"product_tag-bbq-en","8":"product_shipping_class-ghiga","9":"pa_denomination-docg-barbera-asti","10":"pa_product-type-dry","11":"pa_product-type-still","12":"pa_producer-ghiga-en","14":"first","15":"instock","16":"taxable","17":"shipping-taxable","18":"purchasable","19":"product-type-simple"},"bundled_by":["8537","46242"],"bundle_stock_status":"instock","bundle_stock_quantity":null,"bundle_virtual":false,"bundle_layout":"","bundle_add_to_cart_form_location":"","bundle_editable_in_cart":false,"bundle_sold_individually_context":"","bundle_item_grouping":"","bundle_min_size":"","bundle_max_size":"","bundle_price":[],"bundled_items":[],"bundle_sell_ids":[],"yoast_head":"\n
\n<\/strong>C\u00e9page<\/strong>:\u00a0Barbera
\nAppellation<\/strong>:\u00a0Barbera d’Asti Superiore
\nClassificaton<\/strong>:\u00a0DOCG
\nColor:\u00a0<\/strong>red
\nType:\u00a0<\/strong>still, aged red
\nCountry\/Region<\/strong>: Piedmont, Italy
\nVintage<\/strong>: 2021
\nAlcool percentage<\/strong>: 14,5%
\nResidual sugar:<\/strong> about 2 g\/l
\n<\/strong><\/p>\nVinification (Wine-making)<\/h3>\n
\ndestemmed making the must come out. The destemmed crushed grapes are then pumped into the special steel fermentation tanks (Fermentini); in these tanks, selected yeasts are added and alcoholic fermentation begins at a controlled temperature, which will last until the fermentable sugars are exhausted. At this stage, frequent pumping 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 carried out. At the end of fermentation – maceration, the wine is separated from the skins (racking operation) and the latter pressed and sent to the distillery. The obtained wine is racked after 7 days from the end of alcoholic fermentation, separated from the lees (fermentation residues) and heated to 20\u00b0C for the ‘start of malolactic fermentation (transformation of malic acid into lactic acid), a fundamental phase for microbiological stability and the achievement of a good level of taste softness. At the end of this fermentation, we proceed with second cleaning racking. The wine remains in steel tanks until ‘the beginning of March, when milder spring temperatures allow racking into wooden barrels and the beginning of the aging period.
\nTemperatur<\/strong>e: 27 \u2013 28\u00b0C
\nLenght<\/strong>: 7 \u2013 10 days
\nMalolactic<\/strong>: carried out in steel tank
\nAging:<\/strong> in a wooden barrel
\nAge of barrels<\/strong>: new barrel
\nWood type<\/strong>: classic round, size 15 hectoliters
\nBarrels type: <\/strong>French oak
\nLevel of toast<\/strong>:\u00a0medium
\nPercentage of new barrel<\/strong>:\u00a0100%
\nAging time in wood<\/strong>: 12 months
\nMinimum aging in bottle<\/strong>: 10 – 15 days after bottling<\/p>\nBottle<\/h3>\n
\n<\/strong>Aging potential<\/strong>:\u00a010 years
\nCork size<\/strong>: 24,2 x 44
\nCork material<\/strong>:\u00a0cork
\nBottle type<\/strong>: Bordeaux Euoropean Transalpine<\/p>\nVineyard<\/h3>\n
\nSoil:<\/strong>medium mixture, with a good endowment of clay, silt, and iron and aluminum silicates. Low endowment of limestone
\nExposure<\/strong>:\u00a0south
\nAgricultural method<\/strong>: spontaneous grassing, with 2 mowing of the ‘grass during the spring – summer season and one tillage (subsoiling with a 3-tooth ripper) to a depth of 30 – 40 cm, carried out in the fall. Limited use of fungicides and total elimination of the practice of chemical weeding. Light thinning is also practiced to eliminate any tangles of clusters that would prevent proper ripening
\nYear of plantation<\/strong>: 1955
\nDate of harvest<\/strong>: October
\nType of harvest<\/strong>: manual in crates
\nGeolocation: <\/strong>mid hill<\/p>\nChemical Analysis<\/h3>\n