Barbera d'Alba DOC
Hills of Alba’s Langhe
Soil packed with compact clayey marl mixed with calcareous marl
Exposure and altitude
South/South-west - Medium hills
Guyot 4.200 plants/ha
End of September, beginnig of October
0,375 - 0,75 L
Vinification: the fermentation takes place in stainless steel tanks adopting the traditional method, such as floating cap with pump-over. After 7-8 days on the skins at a temperature of 28-30 °C, followed by a rapid malolactic fermentation within the months of november.
Ageing: at the end of the wine-making process, in january, the wine is transferred into wood for the maturation; part of the wine is aged in large French and Slavonian oak casks, while the remaining is stored in small barrels (225 and 300 litres) made of medium-toasted French and American oak for about a year. The two parts are then blended prior to bottling.
This is a wine which deserves to be served with main course dishes. Excellent with full-flavour dishes, meats and cheeses.