Ruby-red colour with garnet reflections increasing with the passage of time; delicate, heady perfumes, intense, full and lingering; warm, full, complex, dry and harmonious palate.
Red wine
Barbera d’Alba D.O.C.
Barbera made its first appearance on the Langa hills at the turn of the last century, when the difficult reconstruction of vineyards after the phylloxera epidemic began. This robust variety has adapted well to the environment and the particular soil composition of the area.
| 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 THE VINEYARD | 15-25 years |
| PLANT DENSITY | 4,500 plants |
| YELD PER HECTAR | 80 quintals |
| PROCESSING | Destalking, follows the vinification with fermentation in stainless steel tanks at a controlled temperature of 28°. Natural malolactic fermentation in temperature-controlled stainless steel tanks at 20°C |
| MATURATION | 6 months in stainless steel tanks |
| AGEING | 3 months at least in the bottle |
| PERCENTAGE OF ALCOHOL | 14% Vol (depending on the vintage) |
| ACIDITY | 5.80 g/l |
| SUGAR (REDUCING) | 0.3 – 0.5 g/l |
| SERVING TEMPERATURE | 16°-18°C |
| RECOMMENDED PAIRINGS | Snacks, light salami, fresh cheeses, shellfish |
| BOTTLE | 750 ml. |
Characteristics
