BARBERA d’ASTI SUPERIORE D.O.C.
It is produced only during important vintages, through the best grapes selection. The
harvest is made twice, in the best sun exposed vineyards. Well structured wine, with tannic
and fruit density above the average. Ruby red colour with purple hints. The bouquet is
velvety and appealing with morello cherries and vanilla tones.
TYPOLOGY. Red with ageing in wooden barrels.
GRAPES. 100% Barbera.
GENERAL DESCRIPTION. When I was a child, while walking in the village, people called me “Cavalé”. This word, from the Piedmontese dialect, indicates my family name. I remember it bothered me; I had the feeling people called me that way to laugh at me. Nowadays, after many years, I find a certain satisfaction and happiness when I hear this word in my dialect. It reminds me of distant memories, linked to my childhood, difficult to express in writing but vivid in my heart. A series of negative vintages, thought me to better appreciate what nature has to offer. For this reason, together with my brother, we decided to create a commemorative wine, to produce only during five stars vintages. A wine which carries our family name, as uttered in our area. The name “Cavalé” is linked to one of the most traditional vines we cultivate: the Barbera in its best expression. This was the wine produced by my grandfather for big events such as San Lorenzo patronal feast, when it was possible to eat meat, or Christmas, when all the relatives gathered. “Cavalé” contains all the experience and the tradition handed on from father to son. The careful grapes selections gives a well structured wine, with tannic and fruit density above the average. It is warm and soft to the palate.
The bouquet is velvety with cherries and vanilla tones. The colour is ruby red, with garnet hints. It’s a wine for great occasions.
ORGANOLEPTIC DATA. Well structured wine, with tannic and fruit density above the average. Ruby red colour with purple hints. The bouquet is velvety and appealing with morello cherries and vanilla tones.
VINIFICATION AND AGEING. Removal of grape stalks and soft pressing of the bunches with lower sulphur dioxide level. The fermentation lasts 14/16 days in contact with the skins at a temperature of 28-30° C. Malo-lactic fermentation in stainless steel tanks. 70% of the must is ageing in brand new French
oak barriques of the capacity of 225 lt. for about 18 months. The remaining 30% is ageing in barriques previously used twice or three times. After the ageing in wood, the wine rests in bottle for at least 4 months before going to the market.
GASTRONOMIC MATCH. The Barbera is excellent with an old style, nutritious cuisine, as the one which
characterize Piedmont. Ideal with rice, pasta and every variety of meat. Excellent with typical Italian stuffed
pasta called “agnolotti”: they can have different stuffing according to the custom and the season. It enhances
its characteristics on the grilled, roasted and stewed meat..