Very typical Piedmontese wine already mentioned in a document dated 1514 near Chieri, now covers 35% of the Piedmont wine-growing soil. Its generous grape, which, depending on the environmental conditions, can give light wines or from long aging. It gives wines very colorful and fruity scents, especially cherry; rather acid and alcohol, with gentle tannins. It benefits a lot of aging in wood.
Barbera (pure). Clarified and stabilized in oak barrels.
A careful cultivation in vineyard affords not to use chemicals. All the production is obtained by property vineyards, in Cisterna d'Asti and Saint Damiano d'Asti.
Up to 6 – 8 years.
Alcohol 14.00% vol.
Intense ruby red in colour, with garnet lights.
Full, floral and fruity, with notes of cherry, plum, stewed fruit, vanilla and green pepper.
Dry, warm, smooth and fresh. Quite tannic and spirited. Elegant structure and body.
Wines and foods that are single-noted can be made whole when put together. With Barbera wines try rich dark meats, mushrooms, herbs, herbaceous cheeses like blue cheese, higher tannin foods like root vegetables & braised greens. The idea here is that the bright acidity in the wine will make a rich fatty or high tannin dish complete.
Match the flavors within Barbera to make them stand out. Try sour cherry, sage, anise, cinnamon, white pepper, nutmeg, citrus and the Morrocan spice blend called Ras el Hanout.
Monferrato’s regional dishes include: tajarin pasta, Guinea fowl and porcini stew and carne all’albese (a Piemontese version of steak tartare with parmesan, olive oil and rocket) The tajarin pasta is pictured above with shaved truffles.