REGION: Barbera d’Alba DOC– Piemonte
GRAPES: 100% Barbera
SOIL TYPE: these hills, of recent geological formation, have a mainly calcareous soil on the surface, with a high presence of quartz sand and very fine limestone, which alternate with compact layers of grey sandstone.
WINEMAKING: crushing and de-stemming and fermentation with maceration in contact with the skins at 26 ° C for 12-14 days. Malolactic fermentation in steel and refining, 60% in barriques third passage and 40% steel container for about 12 months.
TASTING NOTES: it offers us a fresh red colour, intriguing, of great structure and excellent persistence. Red fruits and jam stand out on every other scent and give the wine an excellent elegance.
FOOD PAIRINGS: nice with risotto, in particular with truffle. For main courses it goes perfectly with roasts and red meats and typical Piedmontese cheeses such as gorgonzola, bross (or bruss), toma and raschera.
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