Barbera d'Asti Asinoi Bag in BOX 3 litri 2022 - Carussin

Barbera d'Asti Asinoi Bag in Box - Carussin

Carussin's Barbera d'Asti Asinoi is a fresh and flowing wine that fully reflects the territory from which it comes. Obtained from Barbera grapes that come from the hills located between Nizza Monferrato, San Marzano Oliveto and Agliano Terme and they are between 40 and 50 years old. After the grape harvest, the grapes are de-stemmed and sent to spontaneous fermentation in the cellar, which takes place only with indigenous yeasts. The wine then ages for a few months in steel before bottling. Barbera Asinoi has an intense ruby ​​red color with violet hues. On the nose aromas of red fruit, in particular cherry and plum. On the palate it has a moderate body, with lively freshness and beautiful persistence. It is a fresh and fruity Barbera with a remarkable drink.

Service

We taste Asinoi at a temperature of 16/18 ° in tulip goblets. Daily wine.

Pairings

Ideal if accompanied by first savory dishes of Italian cuisine, seconds of meat to try with a cutting board of cold cuts and cheeses.

Cellar: Carussin

The Carussin farm is located in S. Marzano Oliveto, a town located south of Monferrato Astigiano, on the hills between Nice Monferrato and Canelli. The company was born in 1927 when Iron Major decided to leave nearby Calosso and settle in these wonderful areas. The name Carussin comes from the word Calossi which in Piemontese dialect says Carussin. Ferro buys a farmhouse with four hectares of vineyard that will soon expand expanded by buying another two acres. But unfortunately in 1950 Iron died crushed by Ox and his son Charles inherited the farm. Carlo understands the potential of the place's vineyards and slowly extinguishes the fruit trees and planting vineyards of Barbera. But the real turning point occurs in 1952 when Charles marries Wanda, also coming from a family of farmers and their marriage Bruna and Silvia are born. Today Carussin is run by Bruna, assisted by her husband Luigi. 22 hectares, almost exclusively in Barbera, although Moscato, Cortese, Grignolino and Nebbiolo are missing. The vineyards are conducted in a biological way, and in the cellar we try to intervene as little as possible with spontaneous fermentations with only native yeasts and no use of sulfur dioxide.