Description and tasting notes
Colour: ruby red when young with tendency to garnet red after ageing.
Bouquet: winey, intense, characteristic, delicate fragrance.
Fragrance: dry with a good body, accented acidity and soft tannins; full and harmonious flavour after adequate ageing.
Service temperature: 18°C.
Gastronomic combinings: savoury pasta dishes, white and red meat.
Appellation: Barbera d’Alba DOC
Country/Region: Italy, Piedmont
Alcool percentage: 14.5 % vol.
Sugar rate: 0.25 g/l
Number of bottles produced: 4,000
Method: natural fermentiation with selected yeast and frequent replacement
Temperature: 28 °C – natural, not thermo-conditioned
Lenght: 15 days
Malolactic: in steel
Age of barrels: 20 years
Wood type: french oak
Barrels type: big barrell
Level of toast: medium
Aging time in wood: 12 months
Minimum aging in bottle: 6 months
Empty Bottle Weight: 650 g
Ageing Potential: 10 years
Cork Size: 24 x 44
Cork Material: Nomacork
Bottle Type: bordolese
% of Grape / Cépage: Barbera 100%
Soil: medium mix
Agricultural method: classic
Year of plantation: may vary
Type of Harvest: manual in cassettes
Dry Extract: 29 g/l
Total Acidity: 6.22 g/l of tartaric acid equivalent
Volatile Acidity: 0.69 g/l acetic acid equivalent
Total SO2: 69 mg/l
Free SO2: 20 mg/luota: 650 g
Number of bottles per box: 6
box size LxHxP: 40 x 40 x 30