BARBERA D'ALBA

Classification: Barbera d’Alba doc
Variety: Barbera
Vineyard: location “Loreto" and “Via Lunga” in the municipality of Canale d’Alba (CN)
Age: 2001/2003
Extension: 0,50 Ha
Density: 4200 plants/Ha
Altitude: 350 meters above sea level
Soil: Calcareous, sandy gravel
Exposure: Southwest
Vine growing: Guyot
Yield: 60-70 quintals/Ha
Harvest: Manual harvest in perforated crates at the beginning of October, consequently the phenolic maturation phase and climatic conditions.
Vinification: After soft crushing, it goes through a traditional alcoholic fermentation process, in stainless vats at 30° C. It is left to macerate for 8-10 days, with daily pumpovers. Aging in stainless vats for 18 month and some more months in bottle.
Production: 3500 bottles/year
Alcohol: 13,0 % Vol.
Dry Extract: 28
Acidity: 5,8


Tasting Notes:
Color: red purple with garnet tinges
Fragrance: ethereal and spicy, emerge notes of marasca cherry and red flowers
Taste: important alcoholic note, good acidity, with an inviting sweet evolution
Serving Temperature: 18°

Gastronomic combinations:
Barbera d'Alba are used in combination with antipasti of cured meats, pasta with meat sauce, boiled and stewed red meat, grilled meat and mature cheeses.

 





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