BARBERA D’ASTI 'CVRSVS VITAE'
General characteristics:
Barbera is a culture in the Asti area of Italy. It has left its mark in time setting the pace of the territory life and deserving the best of attention. The studies and experimentations dedicated to its vine have resulted in a high quality wine characterized by great versatility. Best appreciated is the new vintage type even though this is a wine that can be preserved and enjoyed in time; it is the synthesis of a painstaking care for the vineyard, the right choice of harvesting time and a skilful processing. Obtained after a relatively short maceration of 6 - 8 days at controlled temperature, this wine characterized by a round, pleasant and lively flavour with slightly acidulous notes, is suitable for daily consumption.
Alcohol content: 13.5°.
Colour: ruby red.
Scent/flavour: Intense vinous scent, full berry fruit, full-bodied, dry, astringent and persistent.
Prevailing flavours: cherry, liquorice, plum, violet, blackberries. A quaffing Barbera that is ideal for all tomato based sauces, wild gamey meats and mushrooms. Rounded textured, with lively red cherry acidity this easy-drinker is an all around everyday wine.
Best serving temperature: about 18 °C.
Food pairings: Roasts, red meat in general, wild game, seasoned cheeses.
Vineyard: Traditional Piedmontese growing of Guyot vines with a density ranging from 5000 to 5500 plants per hectare.
Vineyard average age: 20/40 years
Grape yield: 75 q./ha
Production: 60,000 bottles/year
General characteristics:
Barbera is a culture in the Asti area of Italy. It has left its mark in time setting the pace of the territory life and deserving the best of attention. The studies and experimentations dedicated to its vine have resulted in a high quality wine characterized by great versatility. Best appreciated is the new vintage type even though this is a wine that can be preserved and enjoyed in time; it is the synthesis of a painstaking care for the vineyard, the right choice of harvesting time and a skilful processing. Obtained after a relatively short maceration of 6 - 8 days at controlled temperature, this wine characterized by a round, pleasant and lively flavour with slightly acidulous notes, is suitable for daily consumption.
Alcohol content: 13.5°.
Colour: ruby red.
Scent/flavour: Intense vinous scent, full berry fruit, full-bodied, dry, astringent and persistent.
Prevailing flavours: cherry, liquorice, plum, violet, blackberries. A quaffing Barbera that is ideal for all tomato based sauces, wild gamey meats and mushrooms. Rounded textured, with lively red cherry acidity this easy-drinker is an all around everyday wine.
Best serving temperature: about 18 °C.
Food pairings: Roasts, red meat in general, wild game, seasoned cheeses.
Vineyard: Traditional Piedmontese growing of Guyot vines with a density ranging from 5000 to 5500 plants per hectare.
Vineyard average age: 20/40 years
Grape yield: 75 q./ha
Production: 60,000 bottles/year
“Good wine is not made in the cellar but on the vineyard”.
This is the philosophy which has guided the Ponte Family, founder and still today head of the CarlindePaolo firm. The sole objective of the commitment, competence and hard work dedicated to the vineyards is the production of top quality grapes, an element essential to achieve excellence.
The entire process starts in winter with dry pruning, followed by careful bending of the fruit-bearing shoot and finally grafting in line with Gouyot’s principles. Thereafter comes the pinching out and an entire series of activities required to ensure a balanced development of the plant in harmony with the environment and the seasonal trend, which together with the terroir determines the characteristics of the year’s grape harvest. If there are too many clusters on a single plant it is necessary to thin them out to help the ripening of the remaining fruits. The first controls start at the end of August: a sampling of 400 grapes is picked from every vineyard, from which to extract the juice to be analyzed. The same process is repeated one week later and then again to keep track of the ripening trend. The date on which to start the harvest is however decided only after receiving the organoleptic evaluation, that is tasting the grapes: if they are sufficiently ripe to be eaten they are also good for harvesting and wine making.
Here too, as in all the other operations, the determining element is the passion and desire by CarlindePaolo always to fully satisfy those who will drink the wine it produces.
This is the philosophy which has guided the Ponte Family, founder and still today head of the CarlindePaolo firm. The sole objective of the commitment, competence and hard work dedicated to the vineyards is the production of top quality grapes, an element essential to achieve excellence.
The entire process starts in winter with dry pruning, followed by careful bending of the fruit-bearing shoot and finally grafting in line with Gouyot’s principles. Thereafter comes the pinching out and an entire series of activities required to ensure a balanced development of the plant in harmony with the environment and the seasonal trend, which together with the terroir determines the characteristics of the year’s grape harvest. If there are too many clusters on a single plant it is necessary to thin them out to help the ripening of the remaining fruits. The first controls start at the end of August: a sampling of 400 grapes is picked from every vineyard, from which to extract the juice to be analyzed. The same process is repeated one week later and then again to keep track of the ripening trend. The date on which to start the harvest is however decided only after receiving the organoleptic evaluation, that is tasting the grapes: if they are sufficiently ripe to be eaten they are also good for harvesting and wine making.
Here too, as in all the other operations, the determining element is the passion and desire by CarlindePaolo always to fully satisfy those who will drink the wine it produces.