“Tanguera” BARBERA D’ASTI D.O.C.G.

TANGUERA

ddVino quotidiano 2015

gstar “4 Stars” Guida Vinibuoni d’Italia 2016 

VINEYARD

  • Grape Variety: 100% Barbera
  • Age: one 10 years old vineyard and one of 25 years
  • Location: Coazzolo (AT), 300m a.s.l.
  • Exposition: West
  • Soil: Calcareous – sandy
  • Raising system: Guyot
  • Yield: 80-90 q/ha
  • Management: Low environmental impact. Vegetative-productive equilibrium of the plants. No herbicides.

VINTAGE

  • Period: Mid-end of september
  • Harvest: By hand

VINIFICATION

  • Controlled fermentation at about 28-30°C for 10-15 days, daily pump-over with délestage
  • Malolactic fermentation
  • Maturation on the fine lees with bâtonnage for minimum 1 month
  • Ageing in stainless steel tanks for 10-12 months and in bottle for 4-5 months before release
  • Racking with use of gravity and inert gas

ORGANOLEPTIC PROFILE & ANALYTICAL DATA

  • Colour: Ruby red with purple highlights
  • The nose is an explosion of fruit – cherry, plum and blackberry – and presents sweet floral notes of violet and rose
  • Crisp in the mouth, with a pleasant acidity and a finish that confirms the nose
  • ABV: 13 – 14 % vol.
  • Total Acidity: 6-6,5 gr/lt
  • Residual Sugar: 0 gr/lt
  • Bottles Produced: 6000
  • Food Matches: very versatile wine, perfect with meat-based pasta dishes, red meats and game dishes, or as an aperitif
  • Serving Temperature: 18° C
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