Barbera of Asti
Raised on the best exposed hills of Asti and Monferrato, Barbera is usually harvested in the second half of September. If in the field the production process is univocal, marked as it is in search of quality, in the cellar there are two established interpretations. Next to the vinification in steel, which gives life to fresher and more immediate wines, the use of barriques and barrels has been developed, aimed at producing the Superior typology, more complex and destined to a postponed consumption over time. Although immediate and easy to drink, Barbera d'Asti is a wine capable of waiting for years for the best time to be consumed.
in Barbera d'Asti DOCG has a ruby red color, bright and deep, which with time turns to garnet. On the nose it is intense, vigorous, alcoholic. The vinous notes that distinguish it in youth are accompanied by a large bouquet of red fruits, first crisp and then ripe, such as cherry, blackberry, raspberry and plum. The Superior type, thanks to its passage in wood, is also enriched with spicy notes, typically of vanilla and cocoa, to avoid a complex wine.
In the mouth it is immediate, thanks to a pleasant acid nerve that prepares us to a dry and intense wine, of good presence in the center of the mouth, where the fruit is married to a delicate floral note. Characterized by a pleasant flavor, the Barbera d'Asti is round and well balanced in the various organoleptic components. In the Superior version the sensations become more complex, with notes of chocolate, vanilla and coffee that blend well with the sweetness of the fruit, however present.
Overall, the Barbera d'Asti, especially in the Superior type, is presented as an intense, complex and persistent wine, balanced in its hard and soft components, in which a freshness emerges capable of renewing every taste, unique and unrepeatable for this reason.
I put this conviction to the test by bringing home a 10-liter bag-in-box of vintage wine from our company, three weeks ago. It is a "second choice", but very well done: it has a very straight and vinous nose, with hints of red fruits and flowers, very clear; in the mouth it is nice dry, dry, with a right acidity and a slight tannic hardness that make it very "gastronomic", ideal for lunch with more or less substantial dishes. In short a nice wine for every day, smooth and satisfying . (but I do not want to say this ... I'm waiting for your comments)
I wanted to try the wine estate in the bag-in-box tasting it continuously, at least three times a week ...: the wine has never changed and has maintained its qualities unaltered; in the open "bust" it is perfectly preserved ... .. So quality guaranteed even over time.
In reality there is much more difference between the two wines. The first is a fresh wine, almost never passed in wood, which is based on the fruit and the basic characteristics of the vine: medium body, important acidity, few tannins and almost never pungent. The second is a "big brother" to whom the use of homeopathic wood (large or small) is not supposed to confer those tannins that the vine does not have in large quantities, together with the power and possibility of aging.
We are therefore faced on the one hand by a young wine to be consumed within two to four years and on the other by a medium-long aging wine which should not be consumed preferably before two or three years.
A characteristic that unites them instead is the great qualitative improvement of the name: if until a few years ago they met quite easily Barbera d'Asti not exactly clear from the olfactory point of view today this problem is practically non-existent, returned to normal parameters of any important name.
With about 70 wines by type you can also make mediums on which dettaglio
The clarity, in most cases, is an unstable state: in the clarification is therefore the stabilization, which is the set of operations carried out so that no turbidity occurs in the future.
The turbidity of the must is due to the presence of substances called colloids, too large to be considered normal molecules, but too small to be seen with the naked eye. They deviate the light and prevent us from seeing through the wine, they can also aggregate and precipitate forming "bottoms" little appreciable.
The funds may be the result of other reactions occurring in the wine, in particular the formation of the potassium bitartrate, the salt that forms those purple flakes that sometimes we find ourselves in the glass when we finish a bottle of fairly old red wine.
The most natural and ancient method of clarification is decanting: the still wine naturally loses the suspended colloids, which accumulate on the bottom. The lees are all these precipitations: they are composed of different substances of wine, yeast cells and bacteria, vegetable residues; the decanting separates the wine from the lees.
However, the simple decanting does not lead, in a short time, to the complete clarification and stability of the wine
The German philosopher Feuerbach stated that “we are what we eat”, an intuition that today is strengthened more than ever by scientific studies and it has been assimilated by consumers.
Of course, but what do we eat? And, more, what do we drink?
The Residuo Zero® project is born on these bases. It started in 2009 with an experiment on the field made by a group of Piedmontese vine-growers in the territory near Asti.
This experience went on through a large number of check tests and the result are some technical specifications to be followed thanks to the collaboration of agronomists specialized in this field.The regulations are based on the attention to climate and environment which condition the land: every intervention on cultivations must conform to the above evaluation in order to hit the target.
Following this process since the beginning the interventions can be reduced and, as a second step, it is possible to eliminate completely the chemical residues in the finished product.
The results in the production chain are so satisfying that they also encourage future researches in more food spheres.
The wines with the trademark Residuo Zero®are certified by strict laboratory analyses which you can have if you send us the lot number written on the bottle: this allows us to trace all the characteristics of the wine.
But this small – big revolution could not stop here. The range of the products with no chemical residues is widening and next year we foresee to introduce white, rosé and sparkling wines.
Without chemical additives, without compromises.
The trademark Residuo Zero® is registered in EEC.
Fill-in the form to ask for information mentioning your Visus, Barbera d’Asti D.O.C.G. without chemical residues, lot number to receive the laboratory anal dettaglio
Nella nostra tradizione si parla di lunazione in coincidenza del periodo che va da una Luna Nuova ad un'altra. Ogni lunazione è definita da un nome, ripreso da antichi codici, che ne puntualizza l'azione sulla natura.
Luna delle braccia tese e dell'alchimia
È la lunazione di novembre, si raccolgono le ultime uve e si prepara già il terreno per il sonno invernale.
Il tempo del vino
Tra luna e vino c'è un fortissimo legame nato e consolidato nel corso dei secoli. In particolare, le 13 lunazioni scandiscono il “tempo del vino” che si suddivide in tre periodi distinti: della Cura, del Raccolto, del Riposo.
Il Periodo del Riposo.
È il periodo che va da novembre a gennaio, interamente dedicato alla preparazione del vigneto prima dell'attività primaverile
Realexperiences and stimulating, allowing each child to discover "live" life styles.
(Italiano) Le Fattorie Didattiche costituiscono un circuito di aziende agricole e agrituristiche, opportunamente attrezzate, che svolgono attività di formazione in particolare scolaresche e gruppi organizzati. Le aziende rispondono a precisi requisiti relativi a sicurezza, norme igienico-sanitarie, logistica, criteri omogenei di formazione e aggiornamento degli operatori, standard di accoglienza, esplicitati nella Carta degli Impegni e della Qualità, sottoscritta il 14 settembre 2007.
La Regione ha compiti di vigilanza e di verifica sull’idoneità delle aziende e sul rispetto dei requisiti, svolge attività promozionali e di comunicazione. In seguito a un approfondito monitoraggio, è stato così istituito formalmente il Registro Regionale delle Fattorie Didattiche, secondo quanto previsto dal protocollo d’intesa firmato il 26 marzo scorso tra la Regione Piemonte, l’Ufficio Scolastico Regionale, le organizzazioni agricole e cooperativistiche, che più in generale prevede attività di promozione e diffusione della cultura rurale nelle scuole e tra i consumatori.
Selected and combined to give the pleasure of authenticity, in any occasion.