Barbera d’Alba D.o.c.

Grapes: Barbera 100%

Production area: Langa e roero
Altitude: 250-300 m. asl
Soil Composition: limestone and clay
Exposure: South-South/West
Average yield: 80 ql./ha
Cultivation method: Guyot
Harvesting period: end of September

Winemaking process: de-stemming-crushing, maceration in temperature controlled tanks at 25-26 °C for 8-10 days with daily pumping over of the must, followed by malolactic fermentation
Aging: in oak barrels

Tasting notes:
Colour: ruby red with intense purple reflections
Smell: rich notes of red fruits and flowers
Flavour: there is an enhanced freshness that makes it pleasantly fruity and excellent to drink

Serving temperature:
16-18 °C

Serving suggestions:
Thanks to its balanced acidity it is ideal with cold cuts, first courses and fresh cheeses


Category: Tag: