The Barbera grape made its first appearance in the Langhe region at the turn of the last century, soon after the reconstruction of the vineyards after the phylloxera epidemic. Barbera has well adapted to this environment and to its particular soil components.
Grape Variety: Barbera.
Geographical location: vineyards in Castiglione Falletto and Serralunga d’Alba.
Processing: the grapes are harvested only when fully matured and the vinification starts straight away when they get into the cellar. First it comes the destalking, soft pressing, follows a fermentation – which is tumultuous and takes place at about 28°C in stainless steel tanks – then it follows the maceration. This consists in leaving the must in contact with the skins and pips – according to the tradition. After racking, the ideal conditions for a perfect malolactic fermentation are created in the cellar.
Maturation and aging: the wine is kept in stainless steel tanks for 6 months to preserve its freshness and its fruity feature; a short aging in the bottle follows before being sold.
Characteristics: ruby red colour with garnet shades which get more evident as time goes by; delicate, heady, intense, full and lingering the nose; warm, full-bodied, complex, dry and harmonious taste.
Technical datasheet PDF
Back to wines