About this wine
Vineyard and terroir
The Barbera comes from vineyards in the Langhe at 250–350 m a.s.l., with southern and south-eastern exposures and calcareous-clay soils. The vines are Guyot trained. Production is deliberately restricted in the vineyard and the grapes are selected during harvest, reducing yield per hectare.
Grapes
Barbera.
Vinification
Harvest is strictly manual, into crates, from late September to early October. After selection, the grapes are destemmed and crushed. Maceration and fermentation take place in temperature-controlled tanks at 25–26°C for 10–12 days, with daily pump-overs. Malolactic fermentation follows.
Ageing
The wine matures in oak vessels of different capacities. Further ageing in bottle develops additional complexity, although it remains approachable in youth.
Tasting profile
Deep ruby red with vivid violet reflections. Currant and morello-cherry aromas alternate and merge with cocoa and vanilla. The palate is powerful yet balanced, bringing together lively acidity and soft, sweet-toned tannins.
Serving and pairing
Serve at 16–18°C. Pair with flavourful first courses, red meats and medium-aged cheeses; mushroom risotto is another suggested match.
Label / history
The name “Superiore” is linked to restricted vineyard production, rigorous manual selection into crates, lower yields and a longer maturation period in fine wood.
