Red
Barbera d'Alba
By F.lli Revello, Barolo, Piemonte, Italy
Barbera d'Alba from the Annunziata hamlet of La Morra; Barbera grown on calcareous-clay soils.
Technical details
- Style
- Red
- Denomination
- Barbera d'Alba DOC
- Grape
- Barbera
- Production area
- Annunziata, La Morra (1.8 ha)
- Soil
- Calcareous-clay
- Exposure
- East at 270 m and west at 240 m above sea level
- Harvest
- Early October
- Vineyard planting
- Planted 1995; yield 8.0 t/ha
- Vinification
- Horizontal roto-fermenters, about 8 to 10 days on the skins, then about 10 days in stainless steel; malolactic in steel. Ageing: 10 months in steel; bottled in July, sold in September of the year after harvest. Alcohol 13.5 to 14.5% vol, total acidity 5.80 to 6.30 g/l.
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