Barbera d'Asti Superiore Nizza La Court, Michele Chiarlo

BARBERA D'ASTI SUPERIRORE NIZZA LA COURT

D.O.C.G.

grape variety

barbera

municipality

Castelnuovo Calcea

first vintage produced

1996

Vineyard

Tenuta La Court

surface area of the vineyard

3 hectare

year planted

1976

Soil

called the ‘astiane sands’’, it consists of calcareous clay marl of sedimentary marine origin, with good presence of lime and sand, rich in microelements, in particular magnesium

vineyard exposure

the best exposures facing south / south-southwest

vineyard elevation

240 AMSL.

method of cultivation

Guyot

vines per hectare

approximately 5,000

yield

very low yield; thinning of excess bunches at end of summer, leaving an average of 5/6 bunches per vine

production philosophy certification

V.I.V.A “SustainableWine”

harvest

manual harvest

vinification

fermentation for 15 days in 55 hl oak vats with the skins, with a soft “shower” system of wetting the cap at a temperature between 30°C / 27°C. Malolactic vat fermentation

refinement

minimum of 30 months. Depending on the vintage, 50% is aged in casks and the other 50% aged in large barrels for 1 year. A period of refinement in the bottle follows

colour

purple with brilliant ruby hues

nose

ample, intense, elegant with notes of black cherry, cocoa and coffee

taste

very good structure, fresh, velvety with a long, silky finish

accompanies

agnolotti with a wild rabbit sauce, tagliolini with porcini, roasted veal and well-matured cheeses

alcohol

14.10%

Acidity

5.90 g/l

Ph

3 .65

serving temperature

18° C

bottle sizes

0,750 l. - 1,5 l. - 3 l. - 5l.

Closure

cork