Vietti Barbera d'Asti La Crena 2018

Alcoholic fermentation is carried out in open steel vats for a duration of about 2 weeks, with a mechanical mushrooming system, "délestage" and numerous pumping over in the air. After alcoholic fermentation, a post-fermentation maceration takes place with the skins, everything is then drawn off and then transferred to barriques for malolactic fermentation.

Aging: about 18 months in barriques, cask and steel

Description: ruby red color with aromas of ripe fruit and concentrated red blackberry and cherry with spicy notes.

Pairings: Stews, pasta, game, roasted red meats and aged cheeses.