About wine

Barbera d’Asti is very important for the producer. Infact, his mother family’s winemaking traditions go way back to pioneer Secondo Guasti, who emigrated to Claifornia in 1881. . He took cuttings of Barbera, which in the space of a decade he used to plant the world largest vineyars. Then, the grandfather, Clemente Guasti, that was a real innovator in terms of production quality, in the 1946 was the first to bottle the Barbera when at that time was just considered a cheap wine to sell by bulk. In the 1950’s was one of the first to select grapes from the 20 best growers in the Nizza Monferrato area, initiating the concept of “cru” for this wine.

Tasting notes

Dark ruby-red colour, tending to garnet red after aging. Intense, winy and ethereal bouquet. Dry, full-bodied flavour with a good structure. Suitable for aging. Best served at a temperature of 16-18°C.

Food pairing

Beautiful with pasta but it goes well with any kind of dishes like first coruses, soup, meat and chees.