vini_cantina_stroppiana

Barbera

Barbera d'Alba


GRAPE VARIETY:  100% Barbera

SOIL CONSISTENCY:  limestone with sandy-clayey marl and sandstone

VINEYARDS:  localities of Bussia di Monforte d’Alba e Rivalta di La Morra

ALTITUDE:  400 m above sea level

YEAR PLANTED:  1980.

YIELD PER HECTARE:  7.0/8.0 tonnes

VINIFICATION:  The grapes are harvested in mid-October. The must ferments on skins for about 10 days at a maximum controlled temperature of 30°C. Pumping over at least 4/6 times a day allows the best possible extraction of the characteristic garnet red colour and tannins.

MATURING:  upon completion of fermentation, the wine is transferred into steel tanks for decanting and elimination of the lees, achieved thanks to frequent racking. Malolactic fermentation also takes place in steel. The wine is bottled in late spring and can be released for sale after a month’s bottle ageing.

ALCOHOL CONTENT:  14% vol.

AVERAGE ANNUAL PRODUCTION:  3500 bottles

TASTING

COLOUR:  deep ruby red

BOUQUET:  scents of fresh fruit, sour cherries and liqueur cherries. With age, the notes evolve into sweet spices and berry fruits.

TASTE:  the wine is rounded, savoury and lingering on the palate. Its pleasant acidity makes it easy to drink.

SERVING SUGGESTIONS:  Pasta dishes like tagliatelle with ragout or agnolotti, meats and cheeses.