Barbera d’Alba Superiore
Color: intense ruby red with garnet hues.
Aroma: grapey and persistent with fruity and spicy notes.
Palate: rich, full-bodied, and round.
Pairing: meat risotto, boiled meats and cheese.
Serving Temperature: should be served at room temperature 18/20°C.
Classification: Piemontese D.O.C.. dry red wine.
Grape variety: barbera.
Soil type: hilly with a southwest exposure, at an altitude of 200 meters; calcareous marl and sandy soils.
Harvest time: third week of September.
Production: soft pressed and stainless steel fermented with a maceration of 8 days.
Aging: After alcoholic and malolactic fermentation, the wine is aged in Allier oak casks for 12 months.
Storing: in a cool environment at a constant temperature below 18/20°C.