Barbera d’Alba
The vineyards producing the Barbera grapes for this wine are located in Diano d’Alba and Monforte d’Alba, covering a total area of approximately two hectares. Different exposures and soil types lend this wine complexity and excellent ageing potential.
After 12 months of maturation in wood, the wine is ready to continue its development in the bottle. Its distinctive structure and good body help impart a softness that is well integrated with its alcohol and acidity. An ideal pairing with all the traditional dishes of Piedmontese cuisine.
Alcohol: 14–15%
Exposure: East and South
Soil type: Clay
Training system: Low-trained Guyot
Average vine age: 15–20 years
Planting density: 4,000 vines per hectare
Harvest: September 10–15
Maximum yield: 90 quintals per hectare, significantly reduced through green harvesting and bunch thinning.
Winemaking:
Fermentation takes place with skin contact in stainless-steel tanks at a controlled temperature for 8–10 days. Frequent pump-overs and racking, with irrigation of the cap, help keep the wine clean. After pressing and separation from the skins, the newly made wine is allowed to settle in stainless-steel tanks. A careful racking separates the coarse lees, while the free-run wine begins its maturation in wooden vessels.
The yeasts kept in suspension in the barriques naturally contribute to the wine’s softness and harmony. No clarification or filtration is carried out. The wine is bottled in its second year.
Production: 10,000 bottles – also available in 1.5-litre Magnum format
Serving temperature: 16–18°C
Tasting notes:
Colour: Deep, intense purple-red.
The fruity aromas typical of Barbera, combined with the toasty notes derived from maturation, evoke sour cherries preserved in spirit and cocoa. The wine’s structure is particularly noteworthy, supported by a lively acidity that is characteristic of the variety.
