Questo vino
Vineyard and terroir
The Barbera comes from La Morra, from a vineyard planted in 1978 at 6,000 vines per hectare and trained to Guyot. The south-eastern exposure and Marne di Sant’Agata soils combine mixed clay, very fine sand and calcareous material. The ratio of leaf area to bunches has been increased over the past three decades. Selection is carried out throughout fruit set, véraison and ripening, with four or five manual green harvests to lower the crop and promote even ripening.
Grapes
100% Barbera.
Vinification
The grapes are picked by hand into small crates to keep the berries intact before crushing. Alcoholic fermentation proceeds with an emerged cap in stainless-steel tanks for 14–15 days, with temperature and oxygenation controlled. Operations after fermentation are performed under nitrogen to protect aromatic and colouring substances and limit sulfite use.
Ageing
Malolactic fermentation and subsequent maturation take place in wood or stainless steel according to the vintage and temperatures. The wood regimen includes casks and large barrels made from fine-grained oak.
Technical data
Dry extract: 32 g/L.
Tasting profile
Deep ruby red with purple highlights. The broad, rich and enveloping nose is dominated by red fruit, particularly plum and blackberry, followed by fresh jam. Warm and vigorous on the palate, with sweet fruit, vinous freshness, and a long finish recalling vanilla and pomegranate.
