BARBERA D'ALBA DOC SUPERIORE
❝ Months of elevage make it an unforgettable wine.
Our Barbera Superiore leaves an indelible and thrilling impression
PRODUCTION ZONE
East and west-facing vineyards situated in San Rocco Seno d’Elvio (Alba) and Neive townships. Elevation: 300 metres above sea level
VINEYARDS AND SOIL
3 hectares: vines of approximately 25 years of age on Sant’Agata marl (marl layers with silt and clay) plus a 60-year-old vineyard on a Lequio formation (grey marl alternating with sandy layers)
GRAPE VARIETY
Barbera
VINIFICATION
The freshly-harvested grapes are immediately destemmed and crushed. Fermentation is spontaneous in stainless steel tanks at 24°-25° C. The wine is racked after about 10 days. Malolactic fermentation in steel tanks is spontaneous. The wine is cold-stabilised. The first elevage is for about 6 months in large oak barrels (30-50 hl).The wine is bottle-aged for about a further 9 months.
HARVEST
Hand-picked during the first ten days of October
PRESENTATION
Available formats: 0.75 l, 1.5 l and 9 l
Alcohol content 13.5%-15% by volume
Intense ruby-red, developing garnet highlights with the passing years.
Exhilarating fragrance of blackberries, jam and spices with a delicate, yet intense perfume. On the palate, full-bodied, complex and harmonious.
WHEN
This wine’s ‘trademark’ is versatility. Immediately drinkable, it can also be kept for up to five years. Young or mature, this wine begs to be known and appreciated.
CLASSIC PAIRING
Steaming lasagne with ragù sauce; agnolotti with a meat filling, perhaps drizzled with wine. Stuffed guinea fowl or a roast with hazelnuts. And for a cheese pairing? A hard cheese from Bra (Piedmont)? Gorgonzola? A Toma cheese? The choice is yours.
HOW
Store in dark, dry place, at a constant temperature below 20° C. Serve at 16°-18° C; swirl and oxygenate the wine in a large glass to concentrate the nose.
UNUSUAL PAIRING
Pizza night?
Vegetarian pizza is perfect.
A succulent hamburger from the grill. Journey east, and serve with pork in sweet and sour sauce.
