"One of the most representing Piedmont’s vines. A classic, traditionally made Barbera without refinement in wooden barrels, to bring forward its great character"


Barbera d'Asti D.O.C.G.

Tasting notes

Winey, with great freshness with peculiar scents of fruits grown in vineyard, ruby red colour with intense purple nuances, a great wine to be drink young, indicated for any course.

Food match

Read meat also grilled, pasta and rice dishes, cheese and savoury pastries.


My favorite combination: I like drink “la Matota” eating a pizza gourmet.

The harvest

We pick our grapes only by hands, and we put them in the boxes


Technical information

Winemaking: After 6 days of fermentation on the skins, we proceed to draw and the fermentation stops without the grape stalk to avoid extracting too much and find a perfect balance: so we obtain a good wine to drink when still young. After the alcoholic and malaolactic fermentations, wine stays in steel tanks until next spring when we’ll directly bottle it without any further filtration process.
Fermentation: indigenous yeasts

Refining: 3 months in bottle

Total Production: 10 000 bottles/year.     


Alcohol content: 14-15% by Vol.                      Residual sugar: 1 g/l                      Total acidity: 5,5/6%                        pH: 3.5


Serving temperature: 16-18 °C / 54 °F


Curiosity: in local dialect, “La Matòta” means young girl: a most appropriate name for a young and rather feminine like this Barbera.


Awards & Nominations:

OSCAR de LA DOUJA D'OR 2018 (the first organic Barbera d'Asti wins this prestigious award)

MÉDAILLE D'OR 2018 Mayor Selection