Red

Barbera d'Alba Superiore

By Brezza Giacomo e Figli, Barolo, Piemonte, Italy

Brezza Giacomo e Figli Barbera d'Alba Superiore

Barbera from 2.1 ha in the municipality of Barolo, grown on marl and sandstone soils. The producer notes good sugar and acidity balance, especially in dry years.

Tasting notes

An important red of great structure, aged in oak, with good ageing ability.

Pairs well with

First courses such as tajarin and agnolotti del plin, or the whole meal.

Technical details

Style
Red
Denomination
Barbera d'Alba Superiore DOC
Grape
Barbera
Production area
Municipality of Barolo; 2.1 ha
Soil
Clay-silt and sandy-silt. Mostly Sant'Agata fossil marls (as in Barolo and La Morra), with a smaller part Diano sandstone
Exposure
South-east and west; average 300 m
Vineyard planting
Planted 1942/1991, 5,000 vines/ha at 0.8 m x 2.5 m, Guyot-trained trellis, 420A, SO4 and K5BB rootstocks, yield about 7,000 kg/ha.
Vinification
Grapes are destemmed and crushed at once; fermentation takes about 8 to 10 days and maceration is usually extended by another 4 to 6. Malolactic fermentation runs at 18 C, then one year in young Slavonian oak barrels (0 to 3 years old) and twelve months in bottle before release. Wine aged in wood is neither filtered nor clarified (estate-level statement).

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