Guasti Barbera d'Asti Superiore DOCG Boschetto Vecchio Cru 13% 0.75L 2020
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Country:Italy
Grapes:Barbera
Region:Piedmont
Color:Red
Sweetness:Dry
Alcohol:13
Vintage:2020
Volume:0.75
SKU:
8010285000253
View all Characteristics
126,00 zł
Najniższa cena produktu w okresie 30 dni przed wprowadzeniem obniżki 126,00 zł
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All Characteristics
Key DetailsColor
Deep Ruby
Clarity
Clear
Sweetness
Dry
Brand
Guasti Clemente
Country
Italy
Alcohol
13%
Sensory StructureAlcohol
10-11%
12-13%
14-14+%
20–30%
Acidity
low
med-
med
med+
high
Tannins
low
med-
med
med+
high
Body
light
med-
med
med+
full
Finish
short
medium
long
very long
Tasting CharacteristicsGuasti’s Boschetto Vecchio Cru 2020 exemplifies the depth Barbera achieves in Asti’s best vineyards. The warm 2020 vintage produced grapes of exceptional ripeness while preserving Barbera’s hallmark acidity. Aging in oak softens the varietal’s natural tension and adds layers of spice and texture. The result is a harmonious, elegant Superiore: generous fruit, balanced structure and smooth tannins, with the cru’s warm, sunlit exposures giving extra richness.
Aromas and flavours:
Primary
Aroma/Nose: Black cherry, ripe plum, raspberry compote, violet, sweet spice, cocoa, subtle vanilla and earthy undertones.
Secondary
Palate/Taste: Medium+ bodied, vibrant and refined. Juicy black and red fruit—plum, cherry, red currant—interwoven with warm spice, cocoa powder, gentle oak toast and a touch of balsamic lift. Fresh acidity (typical for Barbera) keeps the wine energetic while polished tannins give structure.
Tertiary
Finish: Long, fruit-driven and elegant, with persistent cherry, spice and a soft, warming touch of oak.
GastronomyServe at 16–18°C. Perfect with Piedmontese classics such as tajarin with ragù, braised beef, roasted veal, grilled sausages, mushroom risotto, Parmigiano Reggiano, and aged pecorino. Its acidity and supple fruit profile allow it to pair beautifully with tomato-based dishes, roasted poultry, and herb-driven cuisine.
Food Pairing Suggestions:
Meat
Fruits and berries
Cheese
