Azienda Vitivinicola MO Barbera d’Asti DOCG Sup Tunet

Azienda Vitivinicola MO Barbera d’Asti DOCG Sup Tunet from Piedmont, Italy. The passion of a family that has managed vineyards from father to son for over a century. The younger generation pays close attention to the winemaking process, using traditional cultivation and natural technologies without the use of herbicides or chemical fertilizers, right through to vinification and bottling. Traditional cultivation, no herbicides or chemical fertilizers; hand harvest; vineyards on hillsides with sandy and mineral soils. Harvest: hand-picked, carefully selected Barbera grapes. Vinification: crushing, destemmed grapes, fermentation with the skins for 10-12 days. Malolactic fermentation follows immediately. Maturation: approximately 15-16 months in wooden barrels, barriques, and tonneaux. Color: Intense ruby ​​red with garnet highlights. Nose: Ample, persistent, with a typical Vinoso aroma; notes of ripe red fruit and wood. Palate: Dry, full-bodied, and warm (“caldo e pieno”); firm structure and aromatic persistence. Pairs well with red meat, grilled meat, game, strong stews, and mature cheeses.

Barbera is known outside Italy as the second best Piedmontese blue grape, after Nebbiolo, but in Italy Barbera is known as a versatile grape. This grape is said to have originated in the Monferrato hills, in central Piedmont, and here the vine is still planted in the best locations on about half of the Piedmontese vineyards. During the sixties this Piedmontese wine grape became especially popular in the province of Agrigento. The dark blue colored grapes make a strong red wine that is often used in combination with other varieties such as Calabrese. Local names include Barbera d’Asti, Barbera Dolce, Barbera Fine, Barbera Forte, Barbera Grossa, Barbera Riccia and Barbera Vera. As for its origins, barbera is not mentioned in Piedmont before the end of the 18th century and DNA analysis makes a relationship with mourvèdre plausible.