Barbera d’Asti “Il Bergantino” DOCG
The flagship wine of the winery, the grapes are of the estate’s finest and oldest vines (almost fifty years old, with south-facing exposure and calcareous marl soil). Il Bergantino spends fifteen months in barrique and tonneaux, showing just how well Barbera does with oak. Concentrated, full-bodied and opulent.
Wine exported to
USA, Japan, Australia
Most recent awards
- 2013 | Vinous90
Grape Varieties:
100% Barbera
Fermentation container:
Stainless steel
Length of alcoholic fermentation:
2 weeks
Type of yeast:
Indigenous
Fermentation temperature:
20-28 °C (68-82.4 °F)
Maceration technique:
Pumpovers and délestage
Length of maceration:
4 weeks
Malolactic fermentation:
Yes
Aging containers:
Barrique and tonneaux
Container size:
225 liters and 900 liters
Type of oak:
French
Bottling period:
September
Aging before bottling:
15 months
Closure:
Cork
Organic:
No
Vineyard name:
Schiavino
Vineyard location:
Vignale Monferrato
Soil composition:
Calcareous clay
Vine training:
Guyot
Altitude:
308 meters (985 feet) above sea level
Yield:
60 quintals/hectare
Exposure:
Southern
Age of vines:
47 years old
Time of harvest:
Late September/Early October
Total yearly production (in bottles):
5,000 bottles
Tasting notes:
Mahogany in color; meaty nose with mineral and cherry aromas, with notes of vanilla, cocoa and tobacco as well as herbal notes like mint and basil; mouth-filling, balanced acidity with a long finish.
Serving temperature:
Best served at 18-20 °C (64.4 - 68 °F).
Food pairings:
Roasts, red meat, game and aged cheese.
Aging potential:
10 years
Alcohol:
Alc. 15.5% by vol.
Winemaker:
Matteo Macchi
