Barbera Altea

GRAPE VARIETY:  100% Barbera

SOIL COMPOSITION:  mixed consistency tending towards clay

VINEYARDS:  locality Rivalta di La Morra and Gabutti Bussia in Monforte d’Alba

VINEYARD EXPOSURE:  South-west/south-east

ALTITUDE:  400 m above sea level

YEAR PLANTED:  2000 - 1980

YIELD PER HECTARE:  5000-6000 kilograms (5-6 metric tonnes)

VINIFICATION:  harvesting takes place around mid- October. The must ferments on skins for about 10 days at a controlled temperature which never exceeds 30°C. At least 4/6 daily pumping over operations make it possible to fully extract the characteristic garnet red colour and the tannins.

AGEING:  upon completion of fermentation, the wine is transferred into steel tanks for decanting and racking off with frequent transfers. It is then transferred to French oak barrels where malolactic fermentation takes place and where the wine reposes and matures for a further 8/12 months. It is bottled in the middle of the summer.

ALCOHOL CONTENT:  13,5/14,5% vol.



COLOUR:  deep garnet red with purple hues.

BOUQUET:  cherries and very ripe red fruit in general; cocoa, vanilla and spicy aromas characteristic of wood, which elegantly combine with the natural fruit of the grape.

TASTE:  the wine is full and persistent on the palate; black fruit and acidity are mitigated by the passage in wood.

SERVING SUGGESTIONS:  serve with red meats and main courses in general. Also ideal with mature cheeses, such as Robiola and Raschera.