Barbera d'Asti: le nostre interpretazioni

Barbera d'Asti Superiore La Marescialla

Grape variety: Barbera 100%
Training system: low Guyot
Crop density: 5.000 stocks per hectare
Yield: 5.000 kg per hectare
Harvest: at the end of September, with manual picking.
Vinification: 13-15 days maceration in the marc with frequent pumping. Alcoholic fermentation at 28-30° C and malolactic fermentation within December. Racking next January and 11 months ageing in bar-riques made of Allier oak. Blending and 3 months refinement in stainless steel vats.
Bottling next May and ageing in bottles for about 6 months.

Ageing potential: up to 7-9 years

Colour: deep ruby red with delicate violet reflections.
Bouquet: enticing aroma with power-ful notes of fruit in syrup and vanilla, followed by empyreumatic scents (cacao, toasted bread, caramel, roasted coffee, stewed fruit).
Flavour: stirring in the mouth with a wide range of tastes such as fresh red fruit, jam, vanilla, tar, spicy and winy sensations. Full with intense and long aftertaste.

Download PDF

In 2009 we opened the "Cascina La Marescialla" for all those who love wine tourism and contact with nature.


Our Wines

We went beyond the name of the wine, because we produce four different kinds of Barbera d'Asti.