Barbera D’Alba D.O.C.
Tasting notes
Barbera grapes 100%.
Deep violet, intense, defined.
The fruit is juicy and red: licorice talks to cherry, amarena to rose and vanilla to raspberry.
In the mouth it’s a ballroom, everything is present: gentle acidity, softness and sustained body. All to create a great wine material.
Cold cuts or cheeses, but also rich and well seasoned vegetables. It wants fatness and chewiness, coppa piacentina, capocollo and culatello, or stuffed peppers.
Service temperature: 16-17 °C
Grapes and winemaking
100% Barbera
Vineyards: San Martino, Monforte, 450 meters above sea level, south exposure; Bussia, Monforte, 280 meters above sea level, south-east exposure; Merenda, Monforte, 420 meters above sea level, west exposure
Soil: limestone-sandy, with good amount of clay (20%)
Yield per hectare: 60 quintals
Harvest: by hand, grape selection in the vineyard and in the cellar
Winemaking: horizontal rotary macerators for 4 days at a temperature of about 28 °C
Ageing: malolactic fermentation, ageing 15 months in new Allier French oak barrels and 2 months in stainless steel vats before bottling
