Barbera d'Alba
TECHNICAL DATA
Variety: 100% Barbera
Production area: Bricco San Biagio
Year planted: 1990
Alcohol content: 14 % vol.
Soil: marl-calcareous, slightly sandy;
Total surface area: 0,3 HA
Altitude: 200-250 meters above sea level
Exposure: East
Harvest: done manually the last week of September.
Vinification: fermentation for 10/12 days in steel tanks in contact with the skins, pumping over twice a day for the entire duration of fermentation.
Malolactic fermentation: immediately after alcoholic fermentation in steel containers in an environment heated to 20°C.
Refinement: no aging in wood.
Bottling: bottled in April - May of the year following the harvest
Total production: 3000 bottles
ORGANOLEPTIC CHARACTERISTICS
Intense and lively ruby red color with violet hues. Intense, fresh bouquet with evident hints of fresh red fruit, cherry, raspberry and blackberry.
Dry, intense, full-bodied and fresh acidity.
Persistent, with an almondy finish.
Ageing capacity: good evolutionary capacity, we recommend consumption in the 4/5 years after bottling.
Pairings: considered to be a wine for the entire meal. Perfect with red and white meat.