BARBERA D’ALBA D.O.C.

Β£0.00

GRAPES

Barbera

PRODUCTION AREA

Grapes produced mainly in the villages of Diano d'Alba and

Castagnito.

ORGANOLEPTIC QUALITIES

Ruby purplish colour. Wide and intense bouquet with fruity

scent of blackberry and cherry. Full-bodied taste with pleasant

freshness

VINIFICATION AND REFINEMENT

It is fermented in stainless steel tanks for 7-8 days at a controlled

temperature that is between 24Β°C and 29Β°C. It is then aged in

Slavonian oak barrels for nearly 8-12 months

MINIMUM ALCOHOLIC CONTENT

13,5% vol.

SERVING TEMPERATURE

18Β°C

BEST WITH

Both red and white meats, and first courses. Perfect with

middle- and long-matured cheeses

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GRAPES

Barbera

PRODUCTION AREA

Grapes produced mainly in the villages of Diano d'Alba and

Castagnito.

ORGANOLEPTIC QUALITIES

Ruby purplish colour. Wide and intense bouquet with fruity

scent of blackberry and cherry. Full-bodied taste with pleasant

freshness

VINIFICATION AND REFINEMENT

It is fermented in stainless steel tanks for 7-8 days at a controlled

temperature that is between 24Β°C and 29Β°C. It is then aged in

Slavonian oak barrels for nearly 8-12 months

MINIMUM ALCOHOLIC CONTENT

13,5% vol.

SERVING TEMPERATURE

18Β°C

BEST WITH

Both red and white meats, and first courses. Perfect with

middle- and long-matured cheeses

GRAPES

Barbera

PRODUCTION AREA

Grapes produced mainly in the villages of Diano d'Alba and

Castagnito.

ORGANOLEPTIC QUALITIES

Ruby purplish colour. Wide and intense bouquet with fruity

scent of blackberry and cherry. Full-bodied taste with pleasant

freshness

VINIFICATION AND REFINEMENT

It is fermented in stainless steel tanks for 7-8 days at a controlled

temperature that is between 24Β°C and 29Β°C. It is then aged in

Slavonian oak barrels for nearly 8-12 months

MINIMUM ALCOHOLIC CONTENT

13,5% vol.

SERVING TEMPERATURE

18Β°C

BEST WITH

Both red and white meats, and first courses. Perfect with

middle- and long-matured cheeses