Baravalle Vini

Red Wines

Barbera d’Asti D.o.c.g.

1-barbera-asti

Awards

“Città di Acqui Terme” Awards on 2002 and 2003
Score 87/100 on “I vini di Veronelli 2004”
Recalled on “Guida al vino quotidiano” Slow Food
“Douja d’Or” Award on 2005
“Pramaggiore” Awards on 2005 and 2006
“Pramaggiore” Awards on 2008 and 2009
“Città di Acqui Terme” Awards on 2005, 2006 and 2009
“Decanter world wine” Award on 2009
Gold medal at the “Pramaggiore” contest on 2010
On the guide “ I vini di Veronelli 2014” evaluate 85/100

 

Organoleptic File

BARBERA D’ASTI D.O.C.G.
Produced with grapes of Barbera vine of Calamandrana hills.

Colour:
Rouby-red with garnet hues.
Fragrance:
Winy bouquet with ripe-fruit sensations.
Taste:
Intense, full-flavoured, velvety.
Alcoholic strength:
Between 12 and 13,5 degrees..
Total minimum acidity:
5,5 g/l.
Technique of wine-making:
Wine-making in red with maceration over the skin for 12 days, at 28-30° C controlled temperature. Sharpening for 3 months in inox after autumnal malolattic fermentation.
Gastronomy:
Suitable for every dish of international cooking; excellent with important first dishes and second ones of red meats; very good mating with fatty and aged cheeses.
Tasting temperature:
18°-20° C.
Recommended glass:
Tulip.


Barbera d’Asti Superiore
Nizza D.o.c.g.

2-barbera-asti-sup

Awards

“Douja d’Or” Award on 1998
“Città di Acqui Terme” Award on 2000
“Gran Menzione” certificate, Vinitaly 2000
“Douja d’Or” Award on 2003
“Città di Acqui Terme” Award on 2004
“Douja d’Or” Award on 2005
Oscar “Douja d’Or” on 2006
“International Contest Barbera” Award on 2006
“Città di Acqui Terme” Award on 2006
“Douja d’Or” and “Città di Acqui Terme” Awards on 2007
Score 90/100 at the ONAV’s tasting on 2007
“Città di Acqui Terme” Award for grape harvest on 2005
“Pramaggiore” Award for 2005’s grape harvest
“Pramaggiore” Award for 2006’s grape harvest
Golden medal at the contest “Pramaggiore” for 2007’s and 2010’s grape harvest
“Città di Acqui Terme” Award on 2010
Golden medal at the contest “Pramaggiore” for 2009’s grape harvest
On the guide “ I vini di Veronelli 2013” evaluate 88/100


 

Organoleptic File

BARBERA D’ASTI SUPERIORE NIZZA D.O.C.G.
Produced with grapes of Barbera vine of Calamandrana hills.

Color:
Ruby-red with garnet hues.
Fragrance:
Winy bouquet with sour-black-cherry and plum fragrance and scents of vanilla; lightly boisè.
Taste:
Dry, hot, persistent, with fruit and coffee taste.
Alcoholic strength:
Between 13 and 14 degrees.
Total minimum acidity:
5,3 g/l.
Technique of wine-making:
Wine-making in red with maceration over the skin for 12 days, at 28-30° C controlled temperature. Aging for 8 – 12 months in little French oak barrel after autumnal malolattic fermentation: then about 6 months in inox barrel.
Gastronomy:
Excellent with important grilled meat, fatty and seasoned cheeses..
Tasting temperature:
20°-22° C.
Oxygenate the wine in decanter a couple of hour before service.
Recommended glass:
Tulip reserve.


Dolcetto d’Asti D.o.c.

3-dolcetto.asti

Awards

“Vindimaggio” Award on 1996
Oscar “Asti d’Oro” Award on 1998
“Città di Acqui Terme” Award on 2000
“Città di Acqui Terme” Award on 2001
“Città di Acqui Terme” Award on 2002
“Città di Acqui Terme” Award on 2005
“Città di Acqui Terme” Award on 2006
“Città di Acqui Terme” Award on 2007
“Pramaggiore” Award on 2008 and 2009
Golden medal at the contest “Pramaggiore” on 2010
“Città di Acqui Terme” Award on 2010
Golden medal at the contest “Pramaggiore” on 2013
On the guide “ I vini di Veronelli 2014” evaluate 85/100

 

Organoleptic File

DOLCETTO D’ASTI D.O.C.
Produced with the typical grapes of Dolcetto vine of Calamandrana hills.

Color:
Ruby-red with violet hues.
Fragrance:
Fruit, palatable, typical, fresh.
Taste:
Dry, velvety, harmonic, almost acid-free, lightly tannic in the year.
Alcoholic strength:
Between 11,5 and 13,0 degrees.
Total minimum acidity:
4,8 g/l.
Technique of wine-making:
Wine-making in red with maceration over the skin for 11 days, at 28-30° C controlled temperature; the early autumn malolattic fermentation makes of it a wine ready to drink.
Gastronomy:
Suitable for every dish and for the “any time” snacks.
Tasting temperature:
16°-18° C.
Recommended glass:
Tulip.


Vino Rosso Barbella

4-barbarella

Awards

On the guide “I migliori vini 2014” by Luca Maroni evaluate 85/100


 

Organoleptic File

VINO ROSSO BARBELLA
Produced with the typical grapes of Barbera and Dolcetto vine of Calamandrana hills, with a proportion of 70-80% Barbera and 20-30% Dolcetto.

Color:
Ruby-red with garnet hues.
Fragrance:
Good intensity fragrance, fruity and light vegetable characteristics.
Taste:
dry, tasty, hot, persistent with in syrup fruits.
Gradazione alcolica:
Compresa tra i 12,5 e i 13,5 gradi.
Alcoholic strength:
5,6 g/l.
Technique of wine-making:
Grape harvesting when there is a total ripening ( end of September for Dolcetto and first ten days of October for Barbera). Divided wine-making with removal of grape stalks, wine-pressing and maceration with peels for 7 days.
Controlled temperature fermentation at 25-26°C.
Grapes percentage: Barbera 70-80%, Dolcetto 20-30%. After malolactic fermentation take over, the wine is aged in a inox barrels for a minimum 3 months period.
Gastronomy:
Good with first and second dishes, in general; fits well with white meats, goes well with fresh and partially cured cheeses.
Tasting temperature:
19°-22° C.
Recommended glass:
Tulip.


Barolo D.o.c.g.

Awards

On the guide “ I vini di Veronelli 2013” evaluate 89/100

 

Organoleptic File

BAROLO D.O.C.G.

Color:
Red garnet coloured.
Fragrance:
Good intensity fragrance, recall flowers, spices and balsamic sensations.
Taste:
Dry, hot, persistent with tannic presence.
Alcoholic strength:
Between 13,5 and 15,0 degrees.
Total minimum acidity:
5,7 g/l.
Technique of wine-making:
Medium value of wine production: 50 hectolitre on hectare. Grape harvesting when there is a total ripening ( last of October). Wine-making with removal of grape stalks, wine-pressing and maceration with peels for 9 days.
Controlled temperature fermentation between 27°C and 28°C.
After malolactic fermentation take over, the wine is aged in wood barrels for 24 months and than is assembled in inox barrel for a minimum 6 months period. Other 6 months aging in bottles are necessary before selling the wine.
Gastronomy:
Excellent with read meat, grilled meat and braised beef; good coupling with fatty and seasoned cheeses.
Tasting temperature:
21°-24° C.
Oxygenate the wine in decanter a couple of hour before service.
Recommended glass:
Tulip reserve



Langhe D.o.c. Nebbiolo

6-nebbiolo

Awards

On the guide “I vini di Veronelli 2013” evaluate 85/100

 

Organoleptic File

LANGHE D.O.C. NEBBIOLO

Color:
Red garnet coloured.
Fragrance:
Good intensity fragrance, recall cherries, strawberry, prune, tobacco’s leaf and spices.
Taste:
Dry, hot, persistent.
Alcoholic strength:
Between 13,0 and 14,5 degrees.
Total minimum acidity:
5,5 g/l.
Technique of wine-making:
Medium value of wine production: 65 hectolitre on hectare. Grape harvesting when there is a total ripening ( last ten days of October). Wine-making with removal of grape stalks, wine-pressing and maceration with peels for 12 days.
Controlled temperature fermentation between 28°C and 30°C. After malolactic fermentation take over, the wine is aged in a inox barrels for a minimum 6 months period.
Gastronomy:
Excellent with read meat, grilled meat and braised beef; good coupling with fatty and seasoned cheeses.
Tasting temperature:
19°-22° C.
Recommended glass:
Tulip.