Barbera d'Asti Frem, Scagliola

Grape variety

Barbera 

Surface and growing area

3 Ha in Calosso town

Age of the vineyards

from 10 to 25 years old

Vine density

4,500 per hectare

Harvest

Mid/end September, traditional harvest with manual selection of grapes

Wine Hl per hectare

60 hl per hectare

Number of bottles produced

Approx 50,000

Winemaking

Maceration and fermentation take place in traditional way, in stainless steel tanks, at controlled temperature, for about 20/25 days. Malo-lactic can take place

Ageing

Ageing in oak

Analytical info

Alcohol content: approx 14,00%Vol; total acidity: approx 6,00 g/l; residual sugar: approx 2,60 g/l; dry extract: approx 27,90 g/l; total SO2: approx 72 mg/l

Tasting notes

Garnet red color that tends, with aging, to brick hues. Intensely vinous perfume, that evolves into a composed and continuous bouquet. Dry, frank, sustained and generous on its good flavor. Good body, savory texture and character

Suggestion

Perfect with pasta, meat, game and medium-aged cheeses, cold cuts. Wine with medium ageing potential. Keep it in a dark place at a temperature of about 12-14°C and serve in large glass (Balon) at about 20°C

Curiosity

The word “Frem” means, in Piedmont dialect, firm and robust. This is why it was decided to give this name to the Barbera, since it is a still wine, well structured. The label decribes the position taken by the dog indicating the prey to the hunter, remaining completely still. This is the best way to represent “in artistic way” the meaning of the name of the wine