Denomination: Barbera d’Alba D.O.C.
Grape variety: Barbera
Soil: clayey, calcareous
Exposure: south-east, south-west
Vines per hectare: 4,000
Type of farming: guyot
Harvest: beginning of October
The grapes just picked and selected in the vineyard are transported to the cellar where they are quickly de-stemmed, softly pressed and sent
in thermo-conditioned barrels for fermentation. It takes place at a controlled temperature between 25-27° for about 6/8 days, during which periodic pumping over is carried out in order to extract the colour and all the trace elements contained in the skins from the skins. When all the sugar has turned into alcohol, the wine is drawn off.
Aging takes place in stainless steel barrels.
Colour: intense ruby red.
Bouquet: vinous, intense, ethereal.
Taste: dry, full-bodied with quite marked acidity and slightly tannic.
Ideal with strong dishes, with pork and spicy cheeses.
Serving temperature: Between 18° – 20° C
Duration of the wine: 2/3 years