Vietti Barbera d'Asti Trevie First growth The texture is what defines

The texture is what defines it: smooth entry

the ethyl alcohol is meticulously extracted using a sophisticated method to ensure a non-alcoholic final product that retains the integrity of the Verdejo grapes

with a harmonious framework and a creamier and fruity core of ripe and juicy dark berries and spices

showcasing the vineyard's distinct characteristics

The word "Balade"

Vietti Barbera d'Asti Trevie First growth The texture is what definesFrom the Winemaker The grapes are sourced from the La Crena vineyards in Agliano Terme and from several other villages in the hills around Asti. Average density is 4. 500 plants per hectare. Limestone and clay rich soil. The alcoholic fermentation lasts for approximately 2 weeks and is carried out in steel tanks with daily pumping over to facilitate the extraction of the color. Also the malolactic fermentation is carried out in steel. The aging,