Franco Roero 'Sichei' Barbera d'Asti Superiore DOCG

A refined Barbera with dark garnet hues and aromas of ripe blackberry, vanilla, and spice. Aged 18 months in French oak, it offers a perfect balance of richness and freshness, with notes of cocoa, sweet tobacco, and balsamic hints. Ideal with red meats, aged cheeses, and hearty game dishes.

• Clay‑limestone (marl‑sandstone) soils with good drainage on gently rolling hills in the Roero / Barbera d’Asti zone. The region features sandy, marine‑origin sedimentary soils (~65 % sand, 25 % clay, 10 % silt) with varying limestone and fossil content—ideal for concentration and elegance

The taste is a perfect combination of power and balance. The freshness softens the alcohol to a poignant final where the tactile sensations and well-married savouriness complement each other in a crescendo of exceptionally pleasant taste. It evolves excellently for over 20 years.

Fermentation at a controlled temperature of 26°C (emerged cap) with soft pumping over and delestage for 20 days. Post-fermentative maceration on the skins for 20 days.

FOOD PAIRING: Red meats, long matured cheeses, pasta with wild boar sauce, stuffed chicken, roast guinea fowl, game.