Barbera d'Asti Lia Vì 2022 - Carussin

Barbera d'Asti Lia Vì - Carussin

It has its name for a particular type of volatile nest among these vineyards. Obtained from pure Barbera grapes coming from vineyards with an average age of 35. Spontaneous fermentation with only native yeasts in steel tanks with variable maceration based on vintage. Its aging lasts for several months in the same tanks. Barbera "Lia Vi" has a ruby ​​red color. The nose is scented with red fruit bouquets and floral notes. In the mouth is dry, medium body with a good acid shoulder. A Barbera easy to drink.

Service

We recommend tasting the Barbera d'Asti "Lia Vì" at a temperature of 16/18 ° in tulip goblets. To swim immediately, but will express the best of himself in a few years. It is advisable to keep it in a horizontal position in a fresh, damp, dark cellar.

Pairing

Wine that lends itself to being accompanied by tasty first courses, grilled meats, to try with a classic chicken with peppers.

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.