It’s the classic Barbera d’Asti produced by “ Fratelli Pavia” it’s with this wine that in the sixties and seventies Carlo and Giovanni were known as producers of high quality wines.
It is obtained with our best grapes and with a particular wine production technique, handed down from father to son: before being bottled it ages for 9 months in oak barrels of 50 hl. We would like that people that buy this wine know that it is produced exactly as they did many years ago when Carlo and Giovanni Pavia took the train from Agliano station directed to Milan with some wine samples in a bag and few cents in their pockets , money that had to be given back to their grandfather because their family had to live for the whole winter with it…
Production area: vineyards DOC of Agliano Terme
Grapes variety : Barbera 100%
Yield per hectare: 9 tons
Vintage: by hand with grapes selection
Wine production: soft treading, fermentation for approx. 5/6 days, to which follows “arcaplà”, i.e. an old Piedmontese technique of wine production, consisting in putting on the just fermented must some grapes of very superior quality, thus giving the wine a particular fine fragrance and a very soft elegance.
Maturation: In spring the clean wine is put in oak barrels where it stays until September when it is bottled.
Organoleptic features: ruby red colour, elegant fragrance with soft fruit hints; medium-bodied, very clean at the end with a slight aftertaste of smoked wood.
Keeping way: laying bottle
To serve at: 18/20°C
It is suggested: with various kinds of cold pork meat, ravioli, roasted and boiled meats, mature cheese.
Advised glass: tulip
Ageing: being a great red wine, it needs an average ageing of 3/5 years.