Our winery also produces a small quantity of Barbera d’Alba with grapes which comes from the near village of Monforte d’Alba.
Barbera is a good red wine that has grown in importance over the years, it’s a “peppy” wine with a robust structure and it is one of a most charactetistic Piedmont vine.
The work in the winery begins with the crushing of the grapes, followed by fermentation – lasting around 9 days for this wine, drawing off, and a further racking approximately 18 days later.
The wine is then stored prior to bottling in the following spring.
Colour: bright red with purplish highlights when young; deep ruby red following ageing.
Fragance: intense and fruity; dry flavour and good body.
Taste: bitterish, though fresh, dry and well-bodied.
Gastronomic’s Combining: best served with strong-tasting dishes, red and grilled meats, game, and mature cheeses.
Harvest: Middle of October
Wine making: The process in winery is very traditional because grapes’ fermentation is in steel barrel at checked temperature.
Then we pour off the wine and at the end of maturation we bottling it. The wine is then stored for about two months before release
Maturity: In stainless steel tubs and tonneaux
Ageing: In Slavonian tonneaux
Period of maturity: 9 or 10 months
Bottle sized: 750 ml
Bottles produced (n°): 4.000 per year
Area of production: Monforte d’Alba
Vine: Barbera d’Alba 100%
Solar Exposure: South West
Altitude: 550 m
Breeding kind: Spalliera / metodo guyot
Soil: Clavey Year
Plant: 1960 with following renewals
Surface: 1 ha
Alcohol in vol (%): 13.40 % vol.
Total acidity: 5.20 g/L
Dry Extract: 27.1 g/L
Total sugar: 0-5 g/L
Total SO2: 49 mg/L
Acidity Volatile: 0,67 g/L