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Our wines

Barbera d’Alba DOC

 

Grape variety: Barbera.

Production area: Piedmont - Langhe, La Morra municipality, Annunziata district, Arborina lower part, southern exposure.


Yield per hectare: 70/80 quintals of grapes per hectare.

Bottles produced: 3,000.

Cultivation: vertical trellised, Guyot pruning.

Wine making: Barbera harvesting normally takes place in the second half of September. The grapes, harvested by hand in small airy boxes, are crushed and de-stemmed and fermented without the addition of selected yeasts. A few days before harvesting, we collect a few baskets of grapes to create the pied de cuve, which is a fermentation started with naturally occurring yeasts on the skins. The fermentation takes place keeping the mass in continuous movement to get a very intense extraction from the skins. When the fermentation temperature reaches 30-32°degrees naturally, we keep it at this level to prevent it from rising too much damaging the work of the yeasts. After a short maceration of about 5 days, it is then stored in stainless steel tanks where alcoholic fermentation ends and malolactic fermentation takes place. In winter it is stabilized with the natural cold of the outdoors. After a short ageing in wood lasting about 4 months it is bottled in summer without clarification or filtration.

Color: deep ruby ​​red which tends to garnet with ageing.
Smell: vinous, with hints of black currant, black cherries, blackberries, sweet spices.
Taste: vinous, full, with a fresh acidity, long finish of red fruits.

Pairings: appetizers, first courses, cheeses and cured meats.

Serving temperature: 17-18°C
Serving suggestion: it is a pleasant wine all its life; when young it is fresh and fruity and with ageing it is said that it tends to “baroleggiare” (to become more mature) so in the best vintage you can even venture to keep it many years.

Alcohol content: 13.5-14.5% vol.