Red
Battaglione Barbera d’Alba
By Renato Ratti, Barolo, Piemonte, Italy
Barbera d’Alba rich in body and colour, warm and sturdy, with good acidity from La Morra soil and suited to ageing. First vintage 1969.
Tasting notes
Very intense, brilliant cardinal red. Decisive aroma of ripe and dried plum on a spicy background. Full palate of long persistence; typical acidity and delicate structure make it elegant and harmonious.
Pairs well with
Rustic local cooking, refined meat dishes and aged cheeses.
Technical details
- Style
- Red
- Denomination
- Barbera d’Alba DOC
- Grape
- Barbera 100%
- Cru / vineyard
- Battaglione
- Production area
- La Morra
- Soil
- Typical La Morra soil
- Harvest
- September, by hand
- Vinification
- Hand-harvested in September, destemmed and crushed. Alcoholic fermentation in temperature-controlled steel tanks, with about two weeks on the skins. Malolactic fermentation in steel.
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