Barbera d’Asti D.O.C.G. “Camp d’la Bela”

• Grape

  Barbera (100%)
• Soil

  Characterised by a mixed soil, clayish and calcareous, and low yields.
• Training

  Guyot
• Harvest

  Manual harvesting in 20 kg cases. Harvest is performed when phenolic ripeness is reached (by the end of September/beginning of October)
• RESA /HA

  About 9 tons
• Alcohol

  13% vol.
• Vinification

  Vinification starts with soft pneumatic pressing, followed by traditional maceration with submerged cap until complete sugar fermentation; recurrent pumping-over is intially performed. The wine ages for about one year eclusively in steel tanks as to keep freshness and flavour. After bottling, the wine rests in the cellar for at least six months before selling.

• Serving Temperature and food matching

  18-20° C.
  Thanks to its freshness it’s an excellent food wine, well suited to match any dish with a fat component. The Barbera d’Asti Camp d’la Bela finds a natural pairing in the dishes of the piedmontese culinary tradition, especially starters ( like veal with tuna sauce), as well as cold cuts and meat dishes (like braised and boiled meats). As for the traditional dishes, it’s an excellent match to bagna cauda and piedmontese mixed fry.

• Vitigno
  Barbera (100%)
• Soil
  Characterised by a mixed soil, clayish and calcareous, and low yields.
• Forma di allevamento
  Guyot
• Vendemmia
  Manual harvesting in 20 kg cases. Harvest is performed when phenolic ripeness is reached (by the end of September/beginning of October)
• RESA /HA
  About 9 tons
• Gradazione Alcolica
  13% vol.
• Vinificazione

  Vinification starts with soft pneumatic pressing, followed by traditional maceration with submerged cap until complete sugar fermentation; recurrent pumping-over is intially performed. The wine ages for about one year eclusively in steel tanks as to keep freshness and flavour. After bottling, the wine rests in the cellar for at least six months before selling.

• Temperatura di servizio

  18-20° C.
  Thanks to its freshness it’s an excellent food wine, well suited to match any dish with a fat component. The Barbera d’Asti Camp d’la Bela finds a natural pairing in the dishes of the piedmontese culinary tradition, especially starters ( like veal with tuna sauce), as well as cold cuts and meat dishes (like braised and boiled meats). As for the traditional dishes, it’s an excellent match to bagna cauda and piedmontese mixed fry.