About this wine
Vineyard and terroir
The Barbera comes from Santa Rosalia on the hills of Alba. The wine description associates this site with clay soils that give a juicier, rounder expression, while the technical sheet identifies the soil as calcareous.
Grapes
100% Barbera.
Vinification
A summer green harvest precedes the September picking. The grapes are harvested by hand into perforated 25 kg crates, manually selected again on a vibrating table and softly pressed. Skin contact lasts 6–8 days in temperature-controlled stainless-steel tanks equipped with automated pump-over and punch-down systems.
Ageing
Malolactic fermentation follows racking. The technical data specify approximately 6–8 months in 1,600-litre casks made from Allier French oak. The introductory description gives a slightly different regime of six months in 1,500-litre large casks. Bottling takes place at least two months before release.
Technical data
Alcohol: 13.5–14%.
Tasting profile
Intense ruby red. The nose is broad and intense yet delicate, combining spices and forest berries. The broader description adds morello cherry and violet. Dry and harmonious on the palate, with a full, pleasing character and the fresh acidity associated with Barbera.
Serving and pairing
Pair with meat main courses and cheeses.
