Barbera d’Asti “Il Bergantino” DOCG

The flagship wine of the winery, the grapes are of the estate’s finest and oldest vines (almost fifty years old, with south-facing exposure and calcareous marl soil). Il Bergantino spends fifteen months in barrique and tonneaux, showing just how well Barbera does with oak. Concentrated, full-bodied and opulent.


Wine exported to

USA, Japan, Australia

Most recent awards

  • 2013 | Vinous90
Grape Varieties:

100% Barbera

Fermentation container:

Stainless steel

Length of alcoholic fermentation:

2 weeks

Type of yeast:

Indigenous

Fermentation temperature:

20-28 °C (68-82.4 °F)

Maceration technique:

Pumpovers and délestage

Length of maceration:

4 weeks

Malolactic fermentation:

Yes

Aging containers:

Barrique and tonneaux

Container size:

225 liters and 900 liters

Type of oak:

French

Bottling period:

September

Aging before bottling:

15 months

Closure:

Cork

Organic:

No

Vineyard name:

Schiavino

Vineyard location:

Vignale Monferrato

Soil composition:

Calcareous clay

Vine training:

Guyot

Altitude:

308 meters (985 feet) above sea level

Yield:

60 quintals/hectare

Exposure:

Southern

Age of vines:

47 years old

Time of harvest:

Late September/Early October

Total yearly production (in bottles):

5,000 bottles

Tasting notes:

Mahogany in color; meaty nose with mineral and cherry aromas, with notes of vanilla, cocoa and tobacco as well as herbal notes like mint and basil; mouth-filling, balanced acidity with a long finish.

Serving temperature:

Best served at 18-20 °C (64.4 - 68 °F).

Food pairings:

Roasts, red meat, game and aged cheese.

Aging potential:

10 years

Alcohol:

Alc. 15.5% by vol.

Winemaker:

Matteo Macchi