BARBERA DβALBA D.O.C.
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
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