About this wine
Vineyard and terroir
The grapes come from sites with excellent exposures and medium-textured soils that tend toward limestone. Careful selection and very low yields provide fruit of high quality and complexity.
Grapes
Barbera.
Vinification
The wine is made entirely in stainless steel to preserve and emphasize its fruit character. Fermentation lasts 10–12 days at approximately 30°C, followed by malolactic fermentation.
Ageing
A brief period of maturation takes place in stainless steel. The wine is normally bottled and released in the spring following the harvest.
Tasting profile
The colour is an intense violet red. The nose is elegant, sweet-toned and inviting, with the intense fruit aromas characteristic of Barbera. The palate is vinous, fresh and well balanced, combining immediate drinkability with richness and flavour. Lively freshness, good body and a long finish define its traditional style.
Serving and pairing
Serve at 18–20°C. It is suited to Langhe cuisine and richly flavoured dishes, including pasta, rice and soups, braised or grilled red meats, and medium-aged cheeses. It can also be served as an aperitif with antipasti and cured meats.
Label / history
First produced in 1896, Barbera d’Alba DOC is presented as a traditional wine of the Langhe table.
