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Giuseppe Mascarello Barbera d'Alba Vigna Santo Stefano di Perno is a red wine made from Barbera in the DOC Barbera d'Alba by the Giuseppe Mascarello Winery.
Giuseppe Mascarello Barbera d'Alba Vigna Santo Stefano di Perno is a red wine made from Barbera in the DOC Barbera d'Alba by the Giuseppe Mascarello Winery.
The Barbera Vigna Santo Stefano is obtained from grapes grown in the area of Monforte d'Alba, specifically in the locality of Perno. The soils have a composition of clay and sand, made up of brownish clays and grey sands of marine origin, with the presence of pebbles and small skeletal particles. The grapes are harvested at the end of September and undergo selection after summer thinning. The vinification process involves a traditional fermentation that lasts between 12 and 14 days, with the skin layer submerged. The wine then spends time in medium-sized oak barrels for several months, depending on the characteristics of the vintage, or is stabilised in inert containers.
A distinguished wine of high excellence, when served it reveals an attractive deep ruby red hue with hues tending towards purple.
On perceiving its bouquet, a full and refined bouquet unfolds, of great intensity and fruit richness, with nuances of ripe grapes, undergrowth and subtle hints of spices.
On tasting, one experiences a mineral sensation and a well-defined structure, where balance is evident and a pleasant freshness is present.
Giuseppe Mascarello Barbera d'Alba Vigna Santo Stefano di Perno is a red wine made from Barbera in the DOC Barbera d'Alba by the Giuseppe Mascarello Winery.
Giuseppe Mascarello Barbera d'Alba Vigna Santo Stefano di Perno is a red wine made from Barbera in the DOC Barbera d'Alba by the Giuseppe Mascarello Winery.
The Barbera Vigna Santo Stefano is obtained from grapes grown in the area of Monforte d'Alba, specifically in the locality of Perno. The soils have a composition of clay and sand, made up of brownish clays and grey sands of marine origin, with the presence of pebbles and small skeletal particles. The grapes are harvested at the end of September and undergo selection after summer thinning. The vinification process involves a traditional fermentation that lasts between 12 and 14 days, with the skin layer submerged. The wine then spends time in medium-sized oak barrels for several months, depending on the characteristics of the vintage, or is stabilised in inert containers.
A distinguished wine of high excellence, when served it reveals an attractive deep ruby red hue with hues tending towards purple.
On perceiving its bouquet, a full and refined bouquet unfolds, of great intensity and fruit richness, with nuances of ripe grapes, undergrowth and subtle hints of spices.
On tasting, one experiences a mineral sensation and a well-defined structure, where balance is evident and a pleasant freshness is present.
