Barbera d'Alba
Controlled Origin Denomination
Grape variety: Barbera 100%
Soil: 38% clay, 47% slit, 15% sand
Average vineyard age: 30 years
Average production: 60 q.li/ha
Vinification: on the skins, fermentation at a controlled temperature with daily pumping of the must over the cap, and maceration for 15-20 days
Malolactic fermentation: following on from alcoholic fermentation
Maturing: in small oak barrels for 12 months and a year in the bottle prior to its release
Colour: bright, intense, garnet ruby red with slightly purplish nuances
Nose: clear-cut and expansive, with rose, redcurrant, spices and chocolate overtones
Taste: round, luscious and full-bodied, with nice long finish
Pairings: considered a wine for serving throughout a meal, it gives off its very best with light, not overly flavorsome dishes
