This Barbera d’Alba is produced in “Bric”, in the municipality of Diano d’Alba, and in “Barbiasco”, in the municipality of Serralunga d’Alba. The vineyards position is excellent; the soil is rich of clay and compacted marl mixed with the calcareous one.
70 hl per hectare.
Vinification and ageing
The fermentation happens in stainless steel tanks with the 7-8 days contact of must with the grape skin at the temperature of 28-30 degrees. After the malolactic fermentation, the wine is stored in wooden barrels for ageing and refinement. The last step is the bottling in the Albeisa bottles.
Storage and evolution
Thanks to its characteristics, this Barbera d’Alba can face a good ageing for 7-8 years.
Tasting notes and sensory properties
When still young, the Barbera d’Alba has an intense ruby red color, that tends to become garnet-red with ageing. The smell is intense and characteristic, fruity. The taste is deep, persistent, pleasantly dry and tannic with equilibrate acidity. 2 years after harvest it is already good and a further permanence in the bottle refines the character and strength.
This Barbera d’Alba wine deserves to accompany the important courses. It has the excellent expression with tasteful dishes, particularly with red meat and long matured cheese.