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
Country/Region: Italy, Piedmont
Alcool percentage: 13.3 %
Sugar rate: 0.2 g/l
Aging: in french and slavonian oak barrels
Number of bottles produced: 3,300
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: 700 g
Ageing Potential: 3 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
Type of Harvest: manual in cassettes
Dry Extract [g/l]: 29.8
Total Acidity [g/l of tartaric acid equivalent ]: 6.22
Volatile Acidity [g/l acetic acid equivalent]: 0.71
Total SO2 [mg/l]: 69
Free SO2 [mg/l]: 20
Number of bottles per box: 6
box size LxHxP: 40 x 40 x 30