2023 Technical Specifications
Alcohol 13.5%
pH 3.44
Total Acidity 5.95 g/L
Grape Varieties 100% Barbera
Region Barbera d'Asti
Soil Light-coloured sedimentary astian sands, Rich in lime and microelements
Sites Several vineyards, particularly La Court and Montemareto in Castelnuovo Calcea, La Serra in Montaldo Scarampi, and Costa delle Monache in Agliano
Fermentation Vessels Steel tanks
Maceration 10 days
Oak Types French oak
Serving Temperature 18°C · 64°F
Closure Cork Or Screw Cap
Production Details Manually harvested from Guyot- and low-set cordon-spur-trained vines; fermented in steel with 10 days of skin maceration and gentle shower-system cap wetting at 27–32°C, followed by malolactic fermentation in steel. The importer specifies 3 months in large French-oak casks, then refinement in stainless steel and bottle, with a minimum of one year total maturation.
Tasting Notes Ruby red with violet hues; fresh mature red fruit, cherry and currant; harmonious, structured and round, with a savoury finish
Food Pairing Pasta with tomato, pizza, Livorno-style fish, white meat
2022 Technical Specifications
Alcohol 14.0%
pH 3.48
Grape Varieties 100% Barbera
Region Barbera d'Asti
Soil Light-coloured sedimentary astian sands, Rich in lime and microelements
Harvest Dates Harvest began 13 September 2022
Sites Several vineyards, particularly La Court and Montemareto in Castelnuovo Calcea, La Serra in Montaldo Scarampi, and Costa delle Monache in Agliano
Fermentation Vessels Steel tanks
Maceration 10 days
Oak Types French oak
Serving Temperature 18°C · 64°F
Closure Cork
Production Details Manually harvested from Guyot- and low-set cordon-spur-trained vines; fermented in steel with 10 days of skin maceration and gentle shower-system cap wetting at 27–32°C, followed by malolactic fermentation in steel. The importer specifies 3 months in large French-oak casks, then stainless-steel and bottle refinement, with a minimum of 16 months total maturation. Kobrand also prints an acidity value of 6.05 but supplies no unit, so it is not mapped to total_acidity_gl.
Tasting Notes Ruby red with violet hues; fresh mature red fruit, cherry and currant; harmonious, structured and round, with a savoury finish
Food Pairing Pasta with tomato, pizza, Livorno-style fish, white meat
2021 Technical Specifications
Alcohol 14.0%
pH 3.52
Total Acidity 6.2 g/L
Grape Varieties 100% Barbera
Region Barbera d'Asti
Soil Light-coloured sedimentary astian sands, Rich in lime and microelements
Sites Several vineyards, particularly La Court and Montemareto in Castelnuovo Calcea, La Serra in Montaldo Scarampi, and Costa delle Monache in Agliano
Fermentation Vessels Steel tanks
Maceration 10 days
Oak Types French oak
Serving Temperature 18°C · 64°F
Closure Cork
Production Details Manually harvested from Guyot- and low-set cordon-spur-trained vines; fermented in steel with 10 days of skin maceration and gentle shower-system cap wetting at 27–32°C, followed by malolactic fermentation in steel. The importer specifies 3 months in large French-oak casks, then stainless-steel and bottle refinement, with a minimum of 16 months total maturation.
Tasting Notes Ruby red with violet hues; fresh mature red fruit, cherry and currant; harmonious, structured and round, with a savoury finish
Food Pairing Pasta with tomato, pizza, Livorno-style fish, white meat
2020 Technical Specifications
Alcohol 14.0%
pH 3.56
Total Acidity 6 g/L
Grape Varieties 100% Barbera
Region Barbera d'Asti
Soil Light-coloured sedimentary astian sands, Rich in lime and microelements
Sites Several vineyards, particularly La Court and Montemareto in Castelnuovo Calcea, La Serra in Montaldo Scarampi, and Costa delle Monache in Agliano
Fermentation Vessels Steel tanks
Maceration 10 days
Oak Types French oak
Serving Temperature 18°C · 64°F
Closure Cork
Production Details Manually harvested from Guyot- and low-set cordon-spur-trained vines; fermented in steel with 10 days of skin maceration and gentle shower-system cap wetting at 27–32°C, followed by malolactic fermentation in steel. Kobrand specifies 3 months in large French-oak casks, then stainless-steel and bottle refinement, with a minimum of 16 months total maturation.
Tasting Notes Ruby red with violet hues; fresh mature red fruit, cherry and currant; harmonious, structured and round, with a savoury finish
Food Pairing Pasta with tomato, pizza, Livorno-style fish, white meat
2019 Technical Specifications
Alcohol 13.9%
pH 3.49
Total Acidity 6.35 g/L
Grape Varieties 100% Barbera
Region Barbera d'Asti
Soil Light-coloured sedimentary astian sands, Rich in lime and microelements
Harvest Dates 22 September–10 October 2019, depending on vineyard exposure
Sites Several vineyards, particularly La Court and Montemareto in Castelnuovo Calcea, La Serra in Montaldo Scarampi, and Costa delle Monache in Agliano
Fermentation Vessels Steel tanks
Maceration 10 days
Oak Types French oak
Serving Temperature 18°C · 64°F
Closure Cork
Production Details Manually harvested from Guyot- and low-set cordon-spur-trained vines; fermented in steel with 10 days of skin maceration and gentle shower-system cap wetting at 27–32°C, followed by malolactic fermentation in steel. The importer specifies 3 months in large French-oak casks followed by refinement in stainless steel and bottle; total maturation was at least 16 months before market release.
Tasting Notes Ruby red with violet hues; fresh mature red fruit, cherry and currant; harmonious, structured and round, with a savoury finish
Food Pairing Pasta with tomato, pizza, Livorno-style fish, white meat
2018 Technical Specifications
Alcohol 13.5%
pH 3.51
Total Acidity 5.8 g/L
Grape Varieties 100% Barbera
Region Barbera d'Asti
Soil Light-coloured sedimentary astian sands, Rich in lime and microelements
Harvest Dates 18–25 September 2018
Sites Several vineyards, particularly La Court and Montemareto in Castelnuovo Calcea, La Serra in Montaldo Scarampi, and Costa delle Monache in Agliano
Fermentation Vessels Steel tanks
Maceration 10 days
Oak Types French oak
Closure Cork
Production Details Manually harvested from Guyot- and low-set cordon-spur-trained vines; fermented in steel with 10 days of skin maceration and gentle shower-system cap wetting at 27–32°C, followed by malolactic fermentation in steel. The importer specifies 3 months in large French-oak casks, then stainless-steel and bottle refinement, with 16 months total maturation.
Tasting Notes Ruby red with violet hues; cherry and small red fruits; harmonious, structured and round, with a savoury finish
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| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1202287 | — | — | wine-searcher.com ↗ |