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.
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. |
