BAR BE RA D` AS TI

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CA’ D’ GAL DESCRIPTION
OF VINEYARD
Geographic location: In the Langhe,
25 km east of Alba in the southern
Piedmont Region
Soil and Geology: Soil from the Tertiary
era with marine sediment. Hills have
crumbly soil with a mixed texture and
a higher percentage of limestone in the
southern slopes called “sorì”
Climate: Cold winters and generally
cool, with normal seasonal progression.
Good rainfall, especially in the fall,
summers are warm and dry with good
humidity
Surface area: vineyards planted across
a total surface area of 11.70 hectars
Subdivision of production:
7 hectars of Moscato d’Asti “Lumine”
1 hectar of Moscato d’Asti “Vineyards
of Ca’ d’ Gal”
1 hectar of Moscato d’Asti “Old Vine”
1.50 hectars of Asti Spumante
1.20 hectars of a mix of Chardonnay,
Sauvignon, Barbera d’Asti, Freisa &
Pinot Noir
BARBERA D’ASTI DOCG
Grape Variety: Barbera d’Asti
(.50 hectar)
Age of Vineyard: 50 years
Density: 5.000 vines per hectar
Training system: Guyot pruning and
espalier training with vines reaching
a height of 1.80 meters
Harvest: by hand from end of
September to beginning of October
Yield per hectare: 50 hectoliters,
a low yield per vine is due to the age of
the vines and the vineyard management
choices we follow for all our vineyards
Vinification: fermentation,
(without stems) with indigenous yeasts,
maceration with manual pump-over for
15 days. Aged for one year in
Bottling: bottling is done with no fining
and no filtration, after one year of aging
CHARACTERISTICS
The production of this Barbera d’Asti is
from the area of Cassinasco, also known
as the gate of the Langa of Asti.
With the vines over 50 years, this wine
represents a particular choice for
our winery, for both the territorial
origin, and for the quality and
characteristics of the vineyards used.
The vines have a strong personality
and an extremely low yield, with small
bunches of extraordinarily intense grapes
balanced in all aspects.
As a result
this wine is able to represent the best
qualities of Barbera in this territory.
It is full-bodied yet soft and warm
on opening and it gradually relaxes
due to its freshness, which makes it at
the same time structured and elegant.
It is an excellent accompaniment for
salami, ravioli ‘plin’ and the classic
Piemontese dish of ‘bolito misto’ and
even with a very mature cheese.