AZ.AGR.TRINCHERO - DETAIL'S WINE

La Barslina

Barbera d’Asti 100%.
This wine is produced with grapes from a well sun-exposed vineyard including very old Rupestris-stems (1936). Tanks to the good wheather conditions, this wine is always of good range. La braslina is made in the typical way, with a long fermentation in oak-barrels; the maturation period (2 years) too takes place in Slavony-oak vats, while the maturation in bottles lasts 5-6 months before sale.
Service temperature: 18 °C.

Barbera d’Asti Superiore

Barbera d’Asti100%.
The grapes for the production of this wine come from 20-year-old vineyards. They ferment in cement-vats, mature in wooden barrels for 12 months and then the wine is bottled. Since the vines are very young, this Barbera is very fresh and fruity, but also lightly sour and tasty. It is usually drunk as table wine, but its medium-high stucture makes it a good wine for special meals too.
Serving temperature: 17 °C.

Grignolino d’Asti

Grignolino d’Asti 100%.
It is a typical wine of this region. When the grapes are selected and the soil is calcareous, it reaches a very good standard. The fermentation occours in cement vats for a short time, to avoid a too strong taste of tannin in the young wine. The colour is brilliant ruby. After a year maturation in bottles this wine takes pleasant flowery flavours and fresh taste. This wine is therefore good with light dishes and fish.
To be served at 17 °C.

Trabic

Merlot 100%.
The Merlot is a world-known vine, but it is produced in little quantities (1500 bottles about) in our farm. The grapes are strictly selected from a vineyard with good sun-exposition and fruitful soil. The fermentation and the maturation of the wine occour in 10hl-oak-barrels for about 20 months before it is bottled. This wine is very characterisic for its kind: grassy tannins give him armony and full body, flavours which are normally to be found in 4/5-year bottle-old wines.

Le Taragne

Dolcetto e Merlot.
Assembled wine from Dolcetto and Merlot grapes. The raisins are selected during the summer to obtain a higher quality. Since these two kinds of grapes ripen in differend times, they are also harvested separately and do not ferment at the same time. They are therefore next assembled and then the wine matures in 15hl-oak barrels for about 2 yars. This wine is striking because of its elegance and its softness in the mounth; nevertheless it gets a strong body after a maturation in bottle for 3-4 years.

Runchet

Freisa d’Asti 100%.
This is another typical red wine of the region. Freisa is usually produced as a sweet sparkling wine in the area of Asti. In our farm we produce it with the traditional method, which gives a dry wine: the most ferments in wooden containers for 15 days, then the wine matures in 15hl-oak barrels. In this way tannins result more elegant and soft. When this wine is young it is very fresh and fruity in taste, but we advise you to drink it after a 4-5 year period of maturation in the bottle so that you will feel it more complete-bodied and interesting.
To be served at 18°C.

Sogno di Bacco

Malvasia Bianco 100%.
This is a special wine of our farm. After many years experimentation on the production-technics we are nowdays able to offer you a very peculiar product. The grapes ripen on the vine untill they are almost withered and then they ferment in stainless-steel tanks so that they maintain their freshness. After 4 years in the bottle, this wine reaches its best. The sweet flavour and dry taste of this wine make it strange on the table, but very good in abbination with fish dishes and precious hors-d'oeuvre such as fois-gras and seasoned cheese.
To be served at 12°C.

Vignapalmè

Arneis 100%.
It is an ancient vine of Piemonte. Its name comes from the area (called Palmé) where the vineyard is. A soft crushing of the grapes and a pre-fermentation on the skins give character, intense bouquet and long-lasting aftertaste to this wine. It drinks good with hors-d'oeuvre and fish dishes.
Service-temperature: 11°C.

Palme'

Chardonnay del Piemonte 100%.
In Piemonte and in the world it is the most widespread whitewine. We produce it in a peculiar way: Guyot pruning, that is few well-ripe grapes, soft crushing, long pre-fermentation on the skins in oak barrels and 1-year fermentation on yeasts. This method is possible only with a wine with great body and structure, that mellows 9-10 years (depending on the vintage) in its bottle.
To be served at 13°C.