Pegasus

Pegasus

BARBERA D’ASTI SUPERIORE DOCG

REGION

Agliano Terme, Monferrato (Piemonte)

GRAPE VARIETY

Barbera

Grape variety
Barbera is the most widely grown grape in Piemonte. It transmits strong red fruit scents to the wines, which can vary greatly in tone, depending on the soil, ripening and vinification techniques. Wines made from Barbera grapes can take on many nuances: it is Man who finds and highlights the “stylistic code” of each territory.
Terroir
The vineyard is located in Agliano Terme; a particularly suitable area. Winemakers of the past used to say that here Barbera wines have a certain “ghèddu”. This archaic term from the Piedmontese language indicated a unique and graceful personal style. In fact, the wines from the south and south-eastern slopes of Agliano have great structure and at the same time are very elegant on the nose and palate. The soil of this vineyard is predominantly clayey. The position of this vineyard allows the rows to receive shade from mid-afternoon onwards; precious hours when the temperature of the ripening grapes gradually begins to fall until the final cooling that comes from the evening breezes from the valley floor.
Vinification and Ageing
Transportation of the bunches in boxes. After destemming and crushing, vinification “in red” is carried out in temperature-controlled vats at 29°C, using selected yeasts. During maceration, frequent pumping over is carried out, with wetting of the “cap” of skins. Oxygenation is also carried out using the délestage technique. Before racking, the wine rests for a couple of days. At the end of malolactic fermentation, the wine is moved to barriques: a quarter of these are new, purchased from French cooperage and with a medium toasting, the rest are used barriques. Refinement can last from 9 to 12 months, followed by further refinement in bottles for at least 6 months before distribution.
Tasting notes
Intense ruby red wine with violet hues. The nose has an articulated bouquet of red fruit compote and fresh “ramasìn”, a type of wild prune. With oxygenation, the wine reveals its tertiary aromas: a light note of licorice root, vanilla, a biscuity aroma and wet earth. In the mouth, a dense texture of soft tannins alternates with a balanced acidity. The wine envelops with its warmth and reveals its fruity aroma as well as an interesting note of saltiness. Long and persistent aftertaste.