Marchesi di Barolo

100% BARBERA PRODUCTION AREA: The Barbera vine is certainly the most classic grown on the Asti hills. The grapes come from younger vineyards, characterized by predominantly marly and clayey soils, with the presence of quartz sand and silt capable of ensuring the wine a fragrant character, notable freshness and balance, as well as a broad expression of the bouquet. WINEMAKING: The grapes, harvested exclusively by hand, are taken to the cellar and quickly destemmed and then delicately pressed. Fermentation with maceration takes place at a controlled temperature and frequent pumping over allows the must to be enriched with all the polyphenolic compounds of the skins. At the end of fermentation and at an optimal extraction level, racking is carried out. AGING: Barbera d'Asti Rurè ages only in stainless steel tanks in order to enhance the varietal fruity notes. ORGANOLEPTIC CHARACTERISTICS: The color is intense ruby red, with light purple hues. The full and elegant body, of great persistence and freshness, combined with fruity notes of plum and black cherry, make Rurè a wine of great and easy drinkability. Furthermore, the limited alcohol content allows for consumption throughout the meal and even as an aperitif if served slightly cooler.

10% MOSCATO PRODUCTION AREA: The grapes intended for the production of Moscato d'Asti le Meridiane come from vineyards grown on hills characterized by medium-textured marl in which, compared to limestone, the fine fractions prevail, i.e. quartz sand and very fine silt, capable of providing an abundance of trace elements simultaneously ensuring an immediate expression of the bouquet. WINEMAKING: The grapes are rigorously harvested by hand and a selection of the best bunches is made already in the vineyard. Once it arrives in the cellar, it is destemmed and pressed and then delicately conveyed into the stainless steel tanks. Here the alcoholic fermentation begins at a controlled temperature. The must is immediately refrigerated while awaiting the subsequent partial fermentation in an autoclave, so that the carbon dioxide, which gives the lively foam, remains partially dissolved in the wine. The fermentation is then interrupted by refrigeration so that abundant residual sugars remain. ORGANOLEPTIC CHARACTERISTICS: The perlage is fine and abundant. The color is straw yellow with golden reflections. The aroma is intense, rich in aromatic hints - in particular orange, peach and apricot blossoms are recognisable - in perfect balance with the low alcohol content and the acidity, which is never very high, which gives the product a pleasant freshness.