(From 2013 Vintage) the Costamiòle vineyard in the township of Agliano with light-colored clays rich in calcareous marl. the wine is a vivid and intense ruby red in color with a grapey and fruity (plum and cherry) aroma. Grapes grown on light and loose-textured soils and modern oenological techniques which enable producers to obtain and conserve fruit and freshness combine to make this a wine which is very pleasurable in its youth. For this reason it goes well with simple dishes such as hors d’oeuvres, soups, risotto, and pasta. The wine is most enjoyable at cool 13°-15° centigrade (55°-59° Fahrenheit) temperatures. the grapes were destemmed and pressed and then fermented on their skins for eight days at maximum temperatures of 28° centigrade (82° Fahrenheit). Immediately after being run off its skins, 20% of the wine was aged in 77 hecoliter oak casks were it went through a complete malolactic fermentation before winter. The wine was then aged for several months in stainless steel tanks before bottling in the spring.
(From 2012 Vintage) Fragrant on the nose with hints of plum and cherry. On the palate it is well structured and soft, showing the typical red fruit and bright character of the Barbera variety.
Antonio Galloni"The 2009 Barbera d'Asti Fiulot is wonderfully juicy and ripe in its floral red fruit. Here, too, the richness of the fruit has been elevated by the quality of the vintage. Anticipated maturity: 2010-2013."