Ascheri’s Barbera Fontanelle comes from a single block of vines on a sloping hillside in the La Morra area of Piedmont. The vineyard is managed to optimize the ripeness and natural sugar level of the grapes. Ascheri harvests by hand as late as possible, usually in mid-October, to moderate the grape’s high natural acidity. He vinifies in stainless steel vats at 26° Celsius. The Barbera is then aged in 1500-2000 litre Slavonian oak casks, of which are 75% new for 6 months
