Vinchio Vaglio Barbera d'Asti Superiore I Tre Vescovi 2018

Vinchio Vaglio Barbera d'Asti Superiore I Tre Vescovi 2018

Vinchio-Vaglio Serra, 0,75 l - 14.00%
100% Barbera

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Price 
Not available

Piedmont - Italy
Red still

How to serve

Serve at:

18 - 20°C.

Decanting time:

1 Hour

Longevity:

10 - 15 years

Glass:
Full Bodied and Very Aged Red Wines
Vinchio Vaglio Barbera d'Asti Superiore I Tre Vescovi 2018
The “I Tre Vescovi” Barbera d’Asti “Superiore” (superior) was one of our first projects combining the values of this “terroir” with the expertise of the local winegrowers with the goal – fully met, by the results – to produce a high-quality wine with a good drinkability and an affordable price. For almost 20 years the “I Tre Vescovi” wine has not only been the crowning glory of our winery but also of the Barbera grapevine and of the region. It is one of the “core zones” of the UNESCO World Heritage “Vineyard Landscapes of Piedmont.” His curious name refers to the area where the borders of the towns of Acqui Terme, Alessandria and Asti meet.

Colour

Ruby red with light garnet-red hues.

Bouquet

The wine has a complex and spicy nose with aromas of cloves, pepper, eucalyptus, tobacco and vanilla with hints of caramel.

Flavour

On the palate, the wine is nicely dry, savoury, fruity with aromas of dried figs and a long and elegant finish.

Pairing

Tagliatelle with mushrooms, plin (Piedmontese ravioli) with meat sauce, lasagna, main course dishes with stew or roasted red meats, game or aged and blue cheeses.

Pasta
Meat
Game
Cheese
Matured cheese
Pork

Features

Name Vinchio Vaglio Barbera d'Asti Superiore I Tre Vescovi 2018
Type Red still
Classification DOCG Barbera d'Asti Superiore
Year 2018
Size 0,75 l Standard
Alcohol content 14.00% by volume
Grape varieties 100% Barbera
Country Italy
Region Piedmont
Origin Vinchio (AT)
Climate Altitude: 250 m. a.s.l. Exposure: South.
Soil composition Clay dominant, calcareous soils.
Cultivation system Guyot
No. plants per hectare 4000
Harvest Third week of September. The grapes come from vineyards of about 30 years old. After green harvest and careful selection, the grapes are hand harvested in the morning and delivered to the winery in the afternoon, so that the grapes arrive fresh and in optimal conditions to start the vinification process.
Fermentation temperature 26 °C
Vinification After crushing and destalking of the grapes, the must is sent to temperature controlled stainless tanks. The alcoholic fermentation and maceration last around 7 to 8 days at a constant temperature of 26 °C to help in developing all typical aromas coming from the grape variety. During the maceration, automatic pumping over is carried out periodically to extract the polyphenolic substances from the skin. The malolactic fermentation takes place immediately after the alcoholic fermentation in stainless steel tanks at a constant temperature of 18 °C.
Ageing At the end of the winemaking process, the wine goes into 75 hl large French oak casks and barrique for about 12 months ageing. The wine remains in stainless steel tanks for another month prior bottling, followed by 6 months of bottle ageing.
Production year 200,000 bottles
Allergens Contains sulphites
Pairing Tagliatelle with mushrooms, plin (Piedmontese ravioli) with meat sauce, lasagna, main course dishes with stew or roasted red meats, game or aged and blue cheeses.

Official awards

Expert

Award

Description

Vintage

Bibenda
 
4 bunches of grapes - A high quality wine with distinctive character 2018
Veronelli
 
2 red stars - A high quality wine with distinctive character 2018
xtraWine
88/100 
2018
Vinchio-Vaglio Serra
From this winery:

The story of Vinchio and Vaglio Serra is the story of their inhabitants' love for a rugged, meagre land with such steep slopes. A land whose steep, overhanging vineyards at the edge of the woods have been trained at the cost of unspeakable hard work....

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