Barbera d’Alba DOC
SOIL: CALCAREOUS- MARLY
HARVEST PERIOD: 15 SEPTEMBER – 15 OCTOBER
AGING: 6-12 MONTHS
CHEMICAL ANALYSIS
ALCOHOL: 13% – 14%
SUGARS: 0-0.1 g / l
ACIDITY: 5.50 – 6.50g / l
SULFUR: 50-80 mg / l
FEATURE: STILL
PRODUCTION PROCESS:
After the harvest, strictly by hand, in September – October, grapes are pressed to separate the stalks from the berries and fermented with the skins. The fermentation takes place in steel or vitrified cement barrels for about 10 days at a temperature of 24-26 C °. In this period the peels and grape seeds release color and tannins. After fermentation, the wine with the skins is pressed to separate the solid part from the liquid part and put to rest. It is then decanted and filtered to remove the lees and after about 2 months it is placed in wooden barrels to carry out the tartaric stabilization and the second fermentation (malo-lactic fermentation). After 4 or 5 months the wine is ready to be bottled and left to rest in the bottle.
ORGANOLEPTIC CHARACTERISTICS:
Color: intense ruby red with typical purple reflections.
Aroma: sweet, complex, fruity, full bodied with hints of strawberries, vanilla, coffee beans and cocoa. An interesting aroma of Barbera grapes recognizable by the typical hint of violet.
Taste: rich in aromas of ripe fruit, velvety, with a special hint of spices, harmonious and very well balanced with a pleasantly grandiose and elegant finish. It is a full-bodied wine with a good balance between its fruity aromas and alcoholic warmth.
Serving temperature: 18-20 ° C.
It can be kept: for 10 years.
ACCOMPANYING DISHES
Wine that’s fit on full meal ; excellent with pasta & ravioli dishes and second courses of meat.