The Barbesino Spumante was born in 2009, trying to bring back an ancient tradition of Monferrato Casalese: converting Barbera and Grignolino into sparkling.

Varieties: Barbera, Grignolino, Freisa.
Soil: clayey medium mixture.
Production area: Monferrato Casalese area.
Harvesting period: some weeks before than the traditional type.
Vinification: refermentation in autoclave according to the Martinotti method, but using the properly refrigerated prise de mousse.
Sensory analysis: cherry red. Intense, persistent and fruity perfume, with floral notes of rose. Dry, pleasantly fresh, harmonic and long persisting taste.
Food matches: white meat, first courses and vegetables.
Serving temperature: 10 / 12 °C.

This spumante (sparkling wine) is obtained through refermentation in the bottle and a cuvee of Pinot Nero and Chardonnay.

Varieties: Pinot nero and Chardonnay.
Soil: clayey medium mixture.
Production area: Monferrato Casalese area
Harvesting period: end of August, beginning of September.
Vinification: refermentation in bottle according to the classic method.
Sensory analysis: straw yellow with golden hints and fine and persisting perlage. Intense and persisting perfume with notes of dried and candied fruit, raisins and toasted bread. Dry, intense and fragrant; good structure and sapidity..
Food matches: for the whole meal. In particular with fish courses, molluscs and crustaceans in general.
Serving temperature: 6 / 8 °C.

Varieties: Pinot and Chardonnay.
Soil: clayey medium mixture.
Production area: Monferrato Casalese area.
Harvesting period: end of August, beginning of September.
Vinification: sparkling wine obtained through refermentation in big barrels. A cuvee of Pinot and Chardonnay wine.
Sensory analysis: Light and fine straw yellow. Intense and pleasantly fruity perfume, with peach, pear and toasted bread hints. Dry and fresh taste; its sapidity balances the harmony in your mouth.
Food matches: appetizers, white meat, first courses and vegetables.
Serving temperature: 8 / 10 °C.

Sparkling wine obtained through the Charmat or Martinotti method, from aromatic grapes musts such as Moscato, typical of the area.

Variety: aromatic Moscato grapes.
Soil: clayey medium mixture.
Production area: Piedmont.
Harvesting period: beginning of September.
Vinification: refermentation in autoclave according to the Martinotti method, but using the properly refrigerated prise de mousse.
Sensory analysis: straw yellow with fine golden reflections. Delicate and aromatic perfume, with wisteria, peach and apricot hints. Sweet, enveloping, velvety and light taste.
Food matches: confectionery and pastry.
Serving temperature: 6 / 8 °C.

Variety: 100% Brachetto.
Soil: clayey medium mixture with south-east exposure.
Production area: Piedmont.
Harvesting period: end of August / beginning of September.
Vinification: maceration with the skins for a short period: 5-7 days in order to protect the fruity features of this variety. Vinification with controlled temperature.
Sensory analysis: medium intensity ruby red with fine and persistent perlage. Very delicate perfume with light musky sensation. Intense sweetness, liveliness and freshness.
Food matches: ideal with desserts and fruit. Very good also between meals.
Serving temperature: 8 / 10 °C.