About this wine
Vineyard and terroir
The grapes come from the municipality of La Morra. The vineyards lie at 350–450 m above sea level, face south and southwest, and have calcareous-clay soils with sandy inclusions. The vines are trained to Guyot.
Grapes
The technical sheet identifies Nebbiolo, while the wine page gives Nebbiolo and Cabernet Franc.
Vinification
The grapes are harvested manually in October, then destemmed and crushed. Maceration takes place in temperature-controlled tanks at 25–26°C for 12–15 days, with daily pump-overs, followed by malolactic fermentation.
Ageing
The wine matures in oak vessels of different capacities. It develops greater complexity in bottle but is also approachable and pleasurable when young.
Tasting profile
Intense garnet red. Aromas evoke violet, dried rose and small berries. The technical sheet describes a finely judged balance between acidity and tannins. The wine page adds that Nebbiolo’s noble, silky tannins meet the softness and roundness attributed there to Cabernet Franc.
Serving and pairing
Serve at 16–18°C. Pair with red meat, game and mature cheeses, or pour as an aperitif alongside salami and cheese.
Label / history
The name Barilà refers to old barrels formerly used to measure grain in Langhe markets, reinforcing the wine’s connection with Piedmontese tradition.
