Wines » Barbera d'Alba

GRAPE VARIETY: 100% Barbera.
SOIL COMPOSITION: mixed consistency tending towards clay.
VINEYARD: situated inRivalta di La Morra.
VINEYARD EXPOSURE: south-west.
ALTITUDE: 400 m above sea level.
YEAR PLANTED: 2000.
YIELD PER HECTARE: 5000-6000 kilograms (5-6 metric tonnes).
VINIFICATION: harvesting takes place around the 10th of October and is followed by soft pressing. The must ferments on skins for about 10 days at a controlled temperature which never exceeds 30-32°C. At least 4 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 6/8 months. It is bottled in the middle of the summer.
ALCOHOL CONTENT: 13% vol.
AVERAGE ANNUAL PRODUCTION: 3000 bottles.
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.
FLAVOUR: 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.