|Composition of the land
||The deep, sub-alkaline soils are a mixture of silt and clay, and have evolved on eluvio-colluvial deposits which overlay more ancient deposits: the Clays of Lugagnano and the Sands of Asti.
|Plants n. x hectare
||4500 vines per hectare (1,820 per acre).
||Traditional vinifi cation in vertical fermentation tanks, with a long (20 days), delicate maceration on the skins, following the crushing and de-stalking of the hand-picked grapes. The wine is de-vatted after 14 days and the malolactic fermentation completes.
||1 year in tonneaux of 500 and 700 litres and for a further 8 months in bottle.
||It is perfect with beef, game or substantial pasta dishes, but it is also an excellent foil for autumnal delicacies such as mushrooms and tru es or other hearty country fare.
||Price Castello del Poggio Barbera d'Asti Masarej 2014 € 10.07