Wine: Barbera d’Alba d.o.c.
Municipality of production: Diano d’Alba and Monforte d’Alba
Grape: Barbera d’Alba d.o.c.
Alcohol content: 14% – 15%
Vineyard area: 2 hectares
Exposure: east and south
Soil type: clay
Farming system: Low-Gujot
Average age of the vines: 15/20 years
Planting density: 4000 plants per hectare
Time of harvest: around the last week of September
Maximum yield: 100 quintals per hectare, depending of the thinning
Production containers: stainless steel tanks
Aging containers: 225 liters French oak barrels
Length of aging: when the grapes are perfectly healthy the wine is passed in barrique barrels to finish the alcoholic fermentation and to continue the malolactic fermentation. Not having any problems with the color we proceed to the “batonnage” in the oak barrels. The aim of this work is to stabilize the color and to produce a perfect harmony beween the wine and the wood. Since 2002, this Barbera stays in the containers until the end of the summer of the second year after the harvest
Clarification and filtration: none
Bottling period: summer of the second year after the harvest
Number of bottles produced: 10.000
Packaging: 12 bottles cartons
Suggested food pairing: this very soft wine can be easily matched throughout the meal
Colour: intense purple red.
Nose: the fruity smells of the Barbera and its toasted scent derived from ageing confer it a flavor reminding of sour black cherry in alcohol and cocoa
Taste: its structure is significant, sustained with the vivid acidity typical of this wine even in years of optimal ripening