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Our-wines-vintage-2018
Grignolino D'asti d.o.c 2018
Producer: Vignetibarbaramariano
Wine name: Grignolino d’Asti 2018
Production area: Piedmont, province of Asti in the municipalities of Moncalvo and Penango.
Exposure: South.
Climate: Mediterranean, characterized by harsh winters with temperatures reaching as low as -15°C and hot, humid summers with temperatures up to 35°C
Soil: Sandy, clayey, calcareous.
Altitude: 200-260 m a.s.l.
Training system: Guyot Piemontese traditional with a planting density of 4000 vines per hectare.
Blend: 100% Grignolino.
Yield per hectare: 70 q.li/ha
Average age of the vines: 25-30 years.
Vinification: In steel.
Aging: In steel for at least 10 months and in bottle for a minimum of 2 months.
Color: Ruby red, more or less intense.
Alcohol content: 12%
Total acidity: 5.12 gr./l
Total sugars: < 0.5 gr./l
Extract: 25 gr./l
Barbera del Monferrato d.o.c 2018
Producer: Vignetibarbaramariano
Wine:
Type of wine: Red
Grapes: 100% Barbera
Alcohol content: 15.5%
Total sulfur dioxide: less than 100mg\l
Total acidity: 6.15 g\l
Non-reducing extract: 31.3 g\l
Vineyard:
Municipality: Moncalvo (ASTI)
Altitude: 220\270 m.
Soil: Clays and clayey marls
Training system: Guyot
Surface area: 8,300 sqm
Exposure: south, south/east
Vineyard age: 17 years
Weeding: Mechanical
Treatments: Organic phytosanitary products
Production process:
Yield per hectare: less than 50 q.li
Harvest time: Saturday, September 29, 2018
Harvest management: Manual
Vinification: Traditional red vinification with 30 days of skin maceration; one pumping over per day; malolactic fermentation takes place by the end of December.
Aging: From the end of malolactic fermentation, 12 months in new tonneaux and then 6 months in steel; the wine is bottled after light filtration.
Organoleptic characteristics:
General: Very intense red, in the mouth it releases all its structure with a full-bodied and full-flavored taste.
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