About this wine
Vineyard and terroir
The Barbera grapes come from vineyards in the communes of Neviglie and Neive. The sites have east-, south- and west-facing exposures and soils rich in sand and calcareous clay. Planting density is approximately 4,900 vines per hectare, with the vines trained using the Guyot system.
Grapes
Barbera.
Vinification
Harvest takes place in late September. On arrival at the cellar, the grapes are destemmed and crushed, then fermented for one week at 25–30°C. After drawing off, several rackings allow the wine to settle and clarify. It remains in tank until the following summer, completing malolactic fermentation during this period.
Ageing
After its period in tank, the wine is bottled and matures for a further six months.
Technical data
- Appellation: Barbera d’Alba DOC
- Alcohol: 13.5% vol.
- Training system: Guyot
- Planting density: approximately 4,900 vines/ha
Tasting profile
A structured, harmonious wine with a long finish. Its appearance ranges from vivid, intense ruby to deep ruby with garnet reflections. The nose is vinous and fruit-driven, with intense notes of blackcurrant and blackberry supported by vanilla. The palate is dry, enveloping and well structured, combining lively acidity with marked savouriness.
Serving and pairing
Serve at 17–18°C. Suitable accompaniments include cured meats, antipasti, pasta and other first courses, meat roasts, boiled red meats, game and mature cheeses.
