Barbera d'Asti Superiore MOLISS DOCG Agostino Pavia
| Sommelier score | 91/100 | 2026 |
| Winery | Agostino Pavia |
| Denomination | Barbera d'Asti Docg |
| Vintage | 2022 |
| Grapes | 100% Barbera |
| Alcohol content | 14,50% |
| Cl | 75cl |
| Sulfites | Contains sulphites |
| Code ICQRF | AT 5260 |
| Winery headquarter | Agostino Pavia - Agliano Terme (AT) - Località Molizzo, 10 |
| Bottle size | Standard bottle |
| Combination | Roast meat, Medium-aged cheeses, Gnocchi al ragù, Grilled meat, Fillet with green pepper, Saffron risotto, wild game, Tagliatelle with mushrooms, Tortellini with meat sauce |
| Region | Piedmont (Italy) |
| Style | Medium-bodied and fragrant |
| Wine list | Barbera |
This red wine from the Agostino Pavia winery is born from the vinification of pure Barbera grapes. The grapes come from the vineyards of Agliano Terme: as with all the products of this renowned Piedmontese winery, the vineyards are the true protagonists of the process that leads to the creation of these wines, a true expression of the terroir to be found in the glass. Winemaking requires maceration with pomace for 13-15 days, with frequent reassembling. This is followed by alcoholic fermentation at 28-30°C and malolactic fermentation by December. Aging begins in January, partly in 300-liter Austrian oak barrels and partly in 550-liter Allier oak barrels for 11 months. Steel assembly and bottling follow in May, with final aging in the bottle lasting another 5-6 months.
Characteristics of this Piedmont wine
It features a rich ruby red color with purple highlights and a fruity olfactory bouquet with olfactory notes of red fruit, vanilla and spices. On the palate it is dry, dry with a pleasant tannic texture. The tobacco and dried fruit finish is long and persistent.
Recommended pairings with this wine by Agostino Pavia
Try it with dishes with red horn abse, game and aged cheeses. Serve at 16°C.
