Barbera d’Asti La Tota, Marchesi Alfieri

BARBERA D’ASTI LA TOTA

D.O.C.

In the Vineyard

Thinning of the clusters in the first half of August just as the grapes are beginning to turn in colour. Yield kept to 1.2-1.4 kg. per vine. Manual harvest and crating of the grapes in the latter half of September

In the Cellars

Quality control and selection of the grapes at the sorting tables followed by de-stemming, blowing and crushing. Fermentation on the marc (skins) in stainless steel vats for 10-11 days at a temperature of 28-30°C (82-86°F) with ‘delestage’ and delicate pump-over

Finishing

Malolactic fermentation in stainless steel; later racked off into 2nd & 3rd generation French oak (Allier and Tronçais) barriques of 225 l. and 500 l. After bottling, the wine is given a further 3-6 months aging before it is released onto the market

Production

40,000 - 45,000 bottles

Organoleptic Characteristics

Intense ruby red veined with purple Intense and vinous bouquet with notes of mature plum and a hint of vanilla from the oak. Full-tasting in the mouth - dense, but soft with a good balance between the subtle tastes of spices, wood-vanilla and red fruits. Evolves with aging and is still in its prime after 5-6 years in the bottle

Gastronomic Accompaniments

This wine goes well with a multitude of foods: First courses, Both red & white meats, Medium-aged cheeses which are not mould-veined

Serving Temperature

18°C (65°F)