Barbera d’Alba DOC
Grape: Barbera 100%
Municipality of production: Monforte d’Alba (CN)
Number of bottles produced each year: 4500
Training system: Guyot counter-espalier
Vineyard exposure and altitude: south and south-east 400 mt. a.s.l.
Type of soil: mainly clayey and calcareous
Age of vines: 40-50 years
Planting density: 4500 plants/ha
Yield/hectare: 65 tonnes/ha
Harvest period: first ten days of October– manual harvest
Wine–making process: alcoholic fermentation in stainless steel tanks for 12/15 days, with temperature-control and daily pumping over.
Maturing: from 12 to 16 months in barriques and oak barrels
Organoleptic Analysis: this Barbera is vivid deep purple red in glass. This look is the first step towards the big quantity of smelling sensations which involve fresh fruity scents and are well mixed with the creamy features coming from the wood refining.
Serving temperature: 18° C