About this wine
Vineyard and terroir
Selected Barbera grapes come from vineyards cultivated in the heart of the denomination.
Grapes
Barbera.
Vinification
Traditional red-wine vinification includes 10 days of skin maceration and controlled-temperature fermentation at 25–28°C. Malolactic fermentation takes place in stainless steel.
Ageing
A brief period of bottle maturation follows malolactic fermentation.
Technical data
Barbera d’Alba DOC. Average yield: 60 hL/ha. Alcohol: 13.0% vol. ± 0.5. Total acidity: 5.50 g/L ± 0.5. Residual sugar: below 4 g/L. Bottle format: 750 ml.
Tasting profile
Deep ruby red. The bouquet is fruity and intense yet delicate, with plum and vanilla notes. The palate is dry, soft, full and harmonious.
Serving and pairing
Serve at 16–18°C. Pair with first courses, boiled meats and medium-aged cheeses. More specific suggestions include Raschera and leek flan, salt-cod cannelloni, free-range cockerel salad and meat skewers.
