Ruby-red colour with garnet reflections increasing with aging; delicate, heady perfumes, intense, full and lingering; warm, full, complex, dry and harmonious taste.
Red Wine
Barbera d’Alba 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 | Castiglione Falletto and Serralunga d’Alba |
|---|---|
| GRAPE VARIETY | 100% Barbera |
| EXPOSURE | South-West |
| ALTITUDE (MASL) | 250-300 m |
| SOIL | Calcareous clay |
| TYPE OF PLANTING | Espalier with traditional Guyot pruning |
| AGE OF VINEYARD | 15-25 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 fermentation in temperature-controlled stainless steel tanks at 20°C. |
| MATURATION | 6 months in stainless steel tanks |
| AGING | 3 months at least in the bottle |
| PERCENTAGE OF ALCOHOL | 14% Vol (depending on the vintage) |
| ACIDITY | 5.80 g/l |
| SUGARS | 0.3-0.5 g/l |
| SERVING TEMPERATURE | 16°-18°C |
| RECOMMENDED PAIRINGS | Snacks, light salami, fresh cheeses, shellfish |
| BOTTLE | 750 ml. |
