Red
Tòiu
By Adriano Marco e Vittorio, Barbaresco, Piemonte, Italy
Barbera Superiore named after Vittorio's nickname; the producer's wine of conviviality.
Tasting notes
Intense ruby turning garnet. Blackberry, jam and spice; full-bodied, complex and harmonious.
Pairs well with
Lasagne with ragù, meat agnolotti, guinea fowl, roasts, hard cheeses, vegetarian pizza and burgers.
Technical details
- Style
- Red
- Denomination
- Barbera d'Alba DOC Superiore
- Grape
- Barbera 100%
- Production area
- San Rocco Seno d'Elvio (Alba) and Neive; east and west facing, 300 m above sea level
- Soil
- Sant'Agata marl plus a 60-year-old vineyard on Lequio formation (grey marl and sand)
- Harvest
- By hand, first ten days of October
- Vineyard planting
- 3 hectares, vines about 25 years old plus one 60-year-old vineyard
- Vinification
- Destemmed and crushed; spontaneous fermentation in stainless steel at 24 to 25 C, racked after about 10 days; spontaneous malolactic in steel; about 6 months in large oak barrels (30 to 50 hl), then about 9 months in bottle.
- Serving temperature
- 16 to 18 C
- Storage
- Dark, dry place at a constant temperature below 20 C; keeps up to 5 years