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

TASTING NOTES
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.

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

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Our Wines

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

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