Red
Barbera d'Alba
By Cascina Bongiovanni, Barolo, Piemonte, Italy
Barbera from Diano and Monforte, about 2 hectares in all, matured 12 months in wood. 10,000 bottles, also in 1.5-litre magnum; alcohol 14 to 15%.
Tasting notes
Colour: deep, intense purple-red. Typical Barbera fruit with toasty notes from ageing, recalling sour cherries in spirit and cocoa. The structure stands out, supported by lively acidity.
Pairs well with
All the traditional dishes of Piedmontese cuisine.
Technical details
- Style
- Red
- Denomination
- Barbera d'Alba DOC
- Grape
- Barbera
- Production area
- Diano d'Alba and Monforte d'Alba (about 2 ha)
- Soil
- Clay
- Exposure
- East and south
- Harvest
- 10 to 15 September
- Vineyard planting
- Low-trained Guyot; average vine age 15-20 years; 4,000 vines per hectare; maximum yield 90 quintals per hectare, significantly reduced by green harvesting and bunch thinning
- Vinification
- Fermentation on the skins in temperature-controlled stainless steel for 8-10 days, with frequent pump-overs and racking. After pressing the wine settles in steel, is racked off the coarse lees and starts maturing in wood; 12 months in wood in all. No clarification or filtration; bottled in its second year.
- Serving temperature
- 16-18 C
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- Faletto, Langhe DOC Rosso
- Langhe Arneis, Langhe DOC Arneis
- Langhe Nebbiolo, Langhe DOC Nebbiolo
- Mari, Langhe DOC Rosato
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