La Tota

La Tota

Barbera d'Asti

Denominazione d'origine controllata e garantita

Recognition

La Tota 2004
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La Tota 2009
La Tota 2010
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90/100
La Tota 2003
90/100
La Tota 2009
90/100
La Tota 2012
89/100
La Tota 2011
89/100
La Tota 2013
89/100
La Tota 2014
91/100
La Tota 2014
89/100
La Tota 2010
89/100
La Tota 2013
Vino Slow
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Vino Slow
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Vino Slow
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ViniBuoni d’Italia - Touring Club Italiano - 4 stelle, corona ed euro
La Tota 2013
90 punti Falstaff
La Tota 2012

Single varietal Barbera from 11 hectares of our vineyards differing in age, exposure, type of soil and clones. The grapes are harvested and vinified separately and final blending takes place only after malolactic fermentation.

In the vineyard

Cluster thinning in the first half of August at the onset of ripening.
Yield per vine 1.2 – 1.4 Kg (2.6 – 3.1 lbs)
Grapes are hand-harvested in crates in the second half of September.

In the cellar

Selection and inspection of the grapes occurs on the sorting table followed by gentle destemming and crushing.
Fermentation of the skins takes place in stainless steel tanks at a temperature of 28°-30° (82°F-86°F) for 12-15 days using  delestage (rack and return) and a light pumping over.

Ageing

Malolactic fermentation occurs in stainless steel followed by a pouring off into respective 225 and 500 litre (59 and 118 gallons) 2-3year old French oak barriques (Allier and Troncais) for about 1 year.
Consequentially, further aging occurs in the bottle for 3 – 6 months at a controlled temperature of 15° C (59°F). before release.

Production

60,000 bottles

Formats

0,751,53litres

Sensory properties

Deep ruby red colour with purple highlights.
Intense, wine aroma with notes of ripe plum and light vanilla from the oak barrels.
Full, dense, smooth flavour with balanced notes of spice, vanilla from the wood, and red fruit. Develops well for 5 – 6 years in the bottle.

Food pairing

This is a wine that goes well with numerous dishes: pasta,, red and white meats, medium matured non-blue cheeses.

Serving temperature

18°C (64°F)