||Monferrato area in the Asti Province nearby Nizza Monferrato
||Esposition: South, South-West.
||Grape bunches are hand-sorted on a vibrant table and chilled with carbonic snow to avoid oxidation and reduce considerably the use of sulphur. After destemming, berries are handsorted on a second vibrant table and finally softly crushed. This process is “100% screw conveyor free” to handle grapes as gently as possible.
||The must is cooled to preserve its best characters before fermentation in stainless steel vats at controlled temperature. The maceration is medium acting using délestage for over 18 days.
||14 months is made in medium size oak casks (2500-4000 litres).
||It pairs with pasta, risotto, roasted meats, cheese, salami and typical Bagna Cauda.
||Prix Enrico Serafino Barbera d'Asti Cruva 2017 € 10,45