Grape variety: Barbera 100%
Harvest: end of September, with manual picking
Vinification: 13-15 days maceration in the marc with pumping over 3 times a day at 26° C. Refine-ment in 50/100- hectolitre stainless steel vats with frequent pumping over. Alcoholic fermentation at 28-30° C and malolactic fermentation within December. Refinement in stainless steel vats with re-current devatting until next September, when it is bottled.
Ageing in bottles for about 5 months.
Ageing potential: up to 5-8 years
Colour: ruby red with marked purple reflections.
Bouquet: intense, full and vinous with evident scents of plum, raspberry and juniper.
Flavour: well-strctured and smooth, with an elegant silky texture, that makes the wine pleasant and crisp. Well-balanced acidity and tannins are followed by an intense aftertaste with sensations of spices and red fruit.
We want everyone to know the greatness of Barbera d'Asti. The history of the winery Agostino Pavia has always been tied to its region, as shown by its vineyards, all of which are the property of the company. We are Giuseppe and Mauro Pavia, and our aim has always been to create a strong identity with this land, in the commune of Agliano Terme, which we cultivate in order to offer Barbera d'Asti to wine lovers.
Our history is made up of important events: in the 80s we selected the best positions for the vineyards for the cultivation of Barbera. In this way we have been able to produce a true wine of this terroir. Through selection and ageing processes we obtain four different kinds of Barbera d'Asti, which are different aspects of a single, prestigious and world-famous designation.
Over the years we have achieved several acknowledgements and awards, taking part in prestigious wine fairs (Vinitaly, Prowein) and other tasting events. Our philosophy, which is based on the great quality of our Barbera d'Asti, has taken us to Northern Europe, the United States and Asia. Our Barbera d'Asti contains different aspects of the terroir of our region.