Barbera d’Alba Doc
Soil: the land is predominantly limestone with frequent layers of clay, that gives thickness to the soil.
Exposition: South-west
Altitude: between 240 and 270 meters above sea level
Vinification: After harvesting by hand the grapes and putting in small containers, they are are softly pressed and destemmed. The wine is made in two ways: a portion of the juice is fermented in steel tanks, while the other half performs the same path in barrels of 500 liters. At the end of vinification, two types of new wine are blended to find the best result.
Maturation: The wine aging follows two phases: first, the wine spends a few months in barrels of 500 liters and after matures in larger barrels of 20 hectoliters. All this for about 12 months before bottling.
Bottling: Barbera d’ Alba, after completing its time in the barrels, is bottled in the spring and summer of the second year after harvest. The bottles are then laid down and spend 5 or 6 months of aging before release on the market.
Tasting notes: intense garnet color with shades of ruby red hues; the scent is vinous, ethereal and decisively fruity, with notes of red fruit jam and brandied cherries along with toasty and spicy notes of cinnamon and vanilla. The taste is rich, warm, intense, with a good balance between alcohol and acidity and a structure that makes it resistant to time.
Food Pairings: it is the ideal wine for structured dishes and even a some rustic plates: starting with appetizers, it already pairs well with meat dishes, especially pork; Then the first course of stuffed pasta with flavorful sauces; Finally, stewed or braised red meats and well-seasoned cheeses.
