Barbera d'Alba d.o.c.

Origin of grapes
100% estate vineyards located in Barolo in the areas Liste and Crosia covering a surface of approximately 3 ha.

Soil: calcareous and rich in clay
(Tertiary – Miocene origin)
Altitude: 250-300 m a.s.l.
Grape variety: Barbera 100%

Production method
Short winter pruning of the vine (max 7-8 buds per plant) and selection of grapes during harvest. Traditional vinification in estate cellars in Barolo; medium maceration (8-10 days) at controlled temperature (20-22° C). At least six months ageing in oak barrels. About 2 months bottle refinement.

Organoleptic characteristics
Intense ruby red colour.
Persistent vinous fragrance in the nose almost ethereal, with moderate bottle ageing.
Dry bitterish flavour, full body.

Alcool: minimum 12% Vol.
Total acidity: over 7 g/l.

Food matches
Ideal with savoury dishes, such as pork and sharp cheeses.

Serving temperature: 16/18° C
If it had a moderate bottle ageing, the recommended serving temperature would be at least 18° C after decanting.