Barbera D'asti 2016

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Barbera D'asti 2016

Red | 12.5°

Ref : 480213

6.80 6, 80

Bottle 75 cL

i.e. 9.10 € / liter

1  product(s) sold since yesterday

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  • Keeping level Ready to drink
  • Service temperature °
  • Grapes Barbera

Our food and wine pairings

  • Charcuterie
  • Soft cheese
  • White meat

Our oenologists' opinion


Get ready to be fully satisfied with this brick-colored wine that releases fragrances of spices and black fruits. Satisfied by its temper that is unveiled by the plump attack that reveals its winey taste. Satisfied by its round and ripe tannins as well. Satisfied finally because of the delicious persistence of its spiced black fruits taste in mouth at the end of the tasting.

Brick Red


Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.

Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.

Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.

Tannins ? Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.

Do you know ?

The emblematic vintage of the domain is the Neirano Brut, a sparkling wine produced using a method coming from the Champagne region.

Domain and appellation

  • Cave Neirano

    The Neirano cellar has been established in 1983, in the rural area of Casalotto di Mombaruzzo, near Asti. It mixes tradition and modern technology to conceive wines.


    • Terroir: The vineyard are made of Brachetto, Barbera, Cabernet and Chardonnay.
    • Wine-making: A traditional process is followed. Red wines rest one year in small oak barrels of 225 liters, put in underground cellars where the temperature is controlled.


  • Grapes Barbera
  • Grapes
    • Barbera : 100%

Your cellarman's advice

Further information