Red Wine

Barbera d’Alba Superiore D.O.C.

The Barbera grape made its first appearance in the Langhe region at the turn of the last century, soon after the reconstruction of the vineyards after the phylloxera epidemic. Barbera has well adapted to this environment and to its particular soil composition.

MUNICIPALITIES OF PRODUCTION

Monforte d’Alba

GRAPE VARIETY

100% Barbera

EXPOSURE

South, South-West

ALTITUDE (MASL)

250-300 m

SOIL

Deep, compact bluish-grey calcareous marl

TYPE OF PLANTING

Espalier with traditional Guyot pruning

AGE OF VINEYARD

30 years

PLANT DENSITY

4,500 plants

YIELD PER HECTAR

80 quintals

PROCESSING

Destalking, follows the vinification with fermentation in stainless steel tanks at a controlled temperature of 28°.C Natural malolactic fermantation in temperature-controlled stainless steel tanks at 20°C

MATURATION

12 months in big Slavonian oak barrels

AGING

6 months in stainless steel tanks and at least 6 months in the bottle

PERCENTAGE OF ALCOHOL

14% Vol (depending on the vintage)

ACIDITY

5.60 g/l

SUGARS (REDUCING)

0.3-0.5 g/l

SERVING TEMPERATURE

16°-18°C

RECOMMENDED PAIRINGS

Snacks, light salami, fresh cheeses, shellfish

BOTTLE

750 ml.

Charactertistics

Ruby-red colour with garnet reflections increasing with aging; delicate, heady perfumes which are intense, full and lingering; warm, full, complex, dry and harmonious taste.