‘Bionzo’ Barbera d’Asti Superiore
Bricco Carlina
£22.50
You had their un-oaked Barbera ‘Fontanavi’ at the park, now move on some serious cooking and pull this one out. Truffle tajarin anyone?
You had their un-oaked Barbera ‘Fontanavi’ at the park, now move on some serious cooking and pull this one out. Truffle tajarin anyone?
More About This Wine
Intense ruby-red color with violet sparks, rich and deep nose, with ripe blackberries, plums, summer cherries then spices and tobacco leaf. Full bodied and well structured, but supported by that vibrant acidity that we find in all Carlina’s wines. Smooth and velvety finish.
Hows it's made
The grapes are harvested by hand, de-stemmed and soft-pressed. Cold pre-fermentation maceration for 48 hours. Fermenatation and maceration on the skins for approximately 20 days at a controlled temperature of 26°C. The must is pumped over at least 5 times a day to improve the extraction of colour and varietal aromas. The malolactic fermentation is completed immediately after the alcoholic. The wine ages for 12 months in Slavonian oak casks (20HL), then another 6 months in bottle before release.
