Leradici Barbera d'Asti DOCG - Mauro Molino

If you hold the glass at a slight angle, you can see a transition in the wine's color towards violet at the edges. The first nose of the Leradici Barbera d'Asti presents nuances of morello cherries, plums and damsons. The fruity components of the bouquet are joined by cinnamon, black tea and gingerbread spice.

This red from Mauro Molino is ideal for all wine connoisseurs who like it dry. However, it is never austere or brittle. This velvety and dense red wine is full-bodied and complex on the palate. With its lively fruit acidity, the Leradici Barbera d'Asti is exceptionally fresh and lively on the palate. On the finish, this storable red wine from the Piedmont wine-growing region impresses with its considerable length. There are again hints of morello cherry and black cherry. Mineral notes from the clay and limestone-dominated soils are added to the finish.

Vinification of Mauro Molino Leradici Barbera d'Asti

This powerful red wine from Italy is made from the Barbera grape variety. The vines that produce the grapes for this wine grow on clay and limestone soils in Piedmont. The Leradici Barbera d'Asti is an Old World wine in the best sense of the word, as this Italian wine exudes an extraordinary European charm that clearly underlines the success of wines from the Old World. The grapes for the Leradici Barbera d'Asti are harvested exclusively by hand at optimum ripeness, without the help of coarse and less selective machines. After the grape harvest, the grapes are transported to the press house as quickly as possible. Here they are selected and carefully crushed. Fermentation then takes place in stainless steel tanks at controlled temperatures. Once fermentation is complete, the Leradici Barbera d'Asti can continue to harmonize on the fine lees for a few months.

Dining recommendations for the Leradici Barbera d'Asti from Mauro Molino

This red wine from Italy is best enjoyed at a temperature of 15 - 18°C. It goes perfectly with spaghetti with caper and tomato sauce, leek soup or vegetable couscous with beef rissoles.