Red
Barbera d'Alba
By Figli Luigi Oddero - Tenuta Parà, Barolo, Piemonte, Italy
Barbera from vineyards around the cellar at Santa Maria in La Morra, about a year in stainless steel.
Pairs well with
Suited to regional and international cuisine; risotto and pasta, white meats, cured meats and fresh cheeses.
Technical details
- Style
- Red
- Denomination
- Barbera d'Alba DOC
- Grape
- Barbera 100%
- Production area
- La Morra, Plaustra locality and Santa Maria hamlet, mid-hill vineyards at 250 to 300 m above sea level
- Soil
- Sub-alkaline soils of medium-compact marls alternating with clay layers mixed with sand and sandstone
- Exposure
- South-east and south-west
- Harvest
- Late September
- Vineyard planting
- Trellised rows 2 m apart, Guyot pruning, controlled grass cover with no herbicides or desiccants; yield about 80 q/ha (70% grape to wine)
- Vinification
- Carefully selected grapes fermented for 10 to 12 days in temperature-controlled tanks at 27 to 29 C. The new wine is racked into stainless steel and concrete tanks for malolactic fermentation, then spends 8 to 12 months in stainless steel before going to bottle.
- Serving temperature
- At cellar temperature, in a large glass.
- Storage
- Very good in its first four to six years; excellent with further bottle ageing, which brings ethereal and austere sensations.
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