# Ad Libitum

- **Producer:** Arlin De Paolo
- **Colour:** red
- **Type:** still
- **Grapes:** Barbera
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €22
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, plum, violet, raspberry, vanilla, toast, coffee, leather, tobacco, forest floor

## About this wine

Arlin De Paolo's "Ad Libitum" is a Barbera d'Asti Superiore from the renowned Piedmont region of Italy. The "Superiore" designation signifies a wine crafted under stricter regulations, including lower vineyard yields, a higher minimum alcohol content, and a mandatory aging period, often involving oak. This particular wine embodies the vibrant character of Barbera from the Asti area, celebrated for producing wines with remarkable acidity, pure fruit expression, and a structure that allows for enjoyable drinking both in its youth and with some bottle age.

## Interesting facts

- Barbera is Italy's third most planted red grape variety, after Sangiovese and Montepulciano.
- The 'Superiore' designation for Barbera d'Asti requires a minimum alcohol content of 12.5% and 14 months of aging.
- Unlike many Italian red grapes, Barbera has naturally low tannins, making it approachable even when young.
- Barbera d'Asti was elevated to DOCG status in 2008, recognizing its quality and distinct regional character.

## Food pairing

The high acidity of Barbera d'Asti Superiore makes it an excellent companion for rich, fatty, or savory dishes, as it effectively cuts through the richness and cleanses the palate. Its vibrant red fruit character beautifully complements earthy flavors, while its moderate tannins allow it to pair well with a range of proteins without being overwhelming. The oak aging inherent in Superiore versions adds a layer of complexity and structure that enables it to stand up to more robust and flavorful culinary preparations.

## Wine making process

Barbera d'Asti Superiore wines typically undergo fermentation in stainless steel tanks to preserve the grape's inherent fruit freshness. This is often followed by malolactic fermentation, a process that converts sharp malic acid into softer lactic acid, helping to balance Barbera's naturally high acidity. The "Superiore" designation mandates a minimum aging period of 14 months, with at least 6 months spent in oak barrels. This oak influence contributes complexity, subtle spice notes, and enhanced structure to the wine, which is then bottled and allowed further maturation before its release.