STYLE

With this wine we want to enhance the peculiarities of Barbera which are concentration, freshness, elegance, longevity. It is a style of our own to interpret Barbera. Selected vineyards, low yields and oak ageing are the key factors that contribute to make this wine up to the standards of the Superior appellative.
Intense aromas of red fruits, sour cherries with graphite and menthol notes on the nose. On the palate it is rich and concentrated, mineral and fresh. This freshness gives it longevity and makes it a versatile wine in terms of food pairing
Food paringrich starters, baked fish, cod, pasta all’uovo with meat sauce, red and white meat, matured cheese.

ORIGIN

Grape variety: Barbera 100%
Vineyards: located in the municipalities of Roddi, La Morra, Diano d’Alba and Sinio.
Exposure: South/South-East/South-West.
Altitude: between 250 m.a.s.l. and 450 m.a.s.l.
Soil: lean soil with presence of limestone. Soil geology: Marne di Sant’Agata Fossili, Arenarie di Diano e Formazioni di Lequio.
Harvest: grapes are harvested by hand in plastic crates in the second and third decade of September.

 

WINEMAKING

Perfect ripeness is sought in the grapes, taking into consideration each plot. The clusters are destemmed and fermented in temperature-controlled tanks. Skin-contact maceration lasts 10-12 days. Malolactic fermentation is carried out in old concrete tanks. It follows the ageing in tonneaux and big barrels for 12-15 months. Bottling is carried out during the summer and the wine ages in bottle before being released.
Formats available: bottle (75cl), magnum (1.5L), jeroboam (3L).

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