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
Country/Region: Italy, Piedmont,
Alcool percentage: 14.65 %
Sugar rate: <2 g/l
Aging: In french and slavonian oak barrels
Number of bottles produced: 4000
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: 7-8 years
Wood type: french allier and slavonian oak.
Barrels type: big barrell
Level of toast: medium
Percentage of New Barrel: 0 %
Aging time in wood: 10 months
Minimum aging in bottle: 8 months
Empty Bottle Weight: 600 gr
Date of Bottling: 04/0/2012
Ageing Potential: 10 years
Cork Size: 24 x 45
Cork Material: cork
Bottle Type: bordolese
% of Grape / Cépage: barbera 100%
Soil: medium mix
Agricultural method: classic
Year of plantation: may vary
Date of Harvest: 22/09/2011
Type of Harvest: manual in cassettes
Dry Extract [g/l]: 30,5
Total Acidity [g/l of tartaric acid equivalent ]: 6,08
Volatile Acidity [g/l acetic acid equivalent]: 0,72
Total SO2 [mg/l]: 32
Free SO2 [mg/l]: 16
Number of bottles per box: 6
box size LxHxP: 40x30x45