Surrounded by some of Italy’s most famous wine regions, the town of Alba, also the centre of the Italian truffle trade, sits in the centre of the Barbera d’Alba region. The Barbera grapes undergo a moderately long fermentation and the wine is aged in large oak barrels. Garnet-red, with a dry, quite full-bodied palate, it shows cherry, currant and spice.
YIELD/HECTARE: 60 quintals
HARVEST PERIOD: End of September
VINEYARD PRACTICES: Manual
FERMENTATION VATS: Classic stainless steel fermenters
FERMENTATION TEMPERATURE: 15°C-18°C
ALCOHOL BY VOLUME: 13.5% vol.
LENGTH OF FERMENTATION: 15 – 20 days
MALOLACTIC FERMENTATION: None
MATURATION METHOD: stainless steel
LENGTH OF MATURATION: 6 months in stainless steel