Castello Banfi


Barbera d'Asti DOCG



Uvas empleadas

100% Barbera

Método de producción

A una breve maceración en frío (24 horas a 8-10°C) le sigue una fermentación con los hollejos durante 5-7 días a 24° con montajes dedicados a mejora los aromas afrutados. Durante la fermentación se realizan dos «delestage». Sigue una fermentación maloláctica realizada en acero.


Color: rojo rubí muy intenso.

Perfume: fresco, afrutado y complejo a primera vista, con notas de cereza y ciruela. Sabor: un vino con cuerpo, armónico y seco, con taninos dulces y la típica frescura ácida de las uvas. El retrogusto es largo, con notas de fruta.

The winemaker comment

Una Barbera fresca y agradable, con una buena estructura que hace que sea perfecta para cualquier ocasión.

Premios 2017

  • Vitae
  • 3 viti - simbolo del salvadanaio : buon rapporto qualità/prezzo

Anotaciones sobre añadas 2018

  • La Lus
  • Denominación Barbera d'Asti DOCG
  • Uvas empleadas Barbera
  • Método de producción

    Fermentation : in temperature-controlled (24-25°C) stainlesssteel tanks.

    Aging:  in stainless steel tank until the spring following the harvest


Fresh, fruity and complex, on the nose this wine is characterized by notes of cherry, violet and plum. In the mouth the typical acid freshness of the vine is perfectly balanced with the sweetness of the tannins. Long, persistent and fruity final.

  • L'Altra
  • Denominación BARBERA D’ASTI DOCG
  • Uvas empleadas 100% Barbera
  • Método de producción

    After a short cold maceration (24 hours at 8-10 °C) follows the fermentation with the skins, for 5-7 days at 24-degree temperature, with delicate pumping to enhance the fruity aromas. During fermentation two "delestage" take place. The malolactic is following in steel.

  • brix 22,10
  • Alcohol 13,30%
  • ph 3,52
  • Extracto seco neto 28,0
  • Azúcar residual 2,8
  • Acidez total 5,7
  • Ácido málico 0,10
  • Acidez volátil 0,35
SO2 (MG/lt)
  • Total 110
  • Libre 28
  • The mild winter, with low rainfall, favored an early blossoming. Spring, cooler than usual and very rainy, caused a slowdown in the vegetative activity. The heat of the summer months lasted for a short period; the sporadic storms brought sudden drops in temperature, therefore the maceration took place with a slight delay. Nevertheless, the quality of the grapes was excellent, thanks to the poor, but prompt, rains of the first September decade, which significantly contributed to the ripeness of the grapes.

The color is a deep ruby red. The fresh, fruity and complex at first impression, with notes of cherry and plum. A full-bodied, well-balanced and dry wine, with sweet tannins and fresh acidity, typical of the grape. The aftertaste is long, with notes of fruit.


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