Red
Barbera d'Alba
By Francesco Rinaldi & Figli, Barolo, Piemonte, Italy
Barbera d'Alba from about 1.2 hectares in La Morra and Barolo, planted between 1972 and 2015 on soils ranging from sandy to clay-calcareous, aged over a year in Slavonian oak.
Tasting notes
Vibrant ruby red with violet reflections after months of bottle refinement; ethereal, intense bouquet; dry, robust taste suited to medium-term aging.
Technical details
- Style
- Red
- Denomination
- Barbera d'Alba DOC
- Grape
- Barbera 100%
- Production area
- La Morra and Barolo, approximately 1.2 hectares
- Soil
- Sandier soil on the flatter areas of the Cannubi hill in Barolo; more clayey with calcareous components in the Zonchetta and Boiolo areas of La Morra.
- Exposure
- Predominantly south and south-east facing, altitude 200 to 320 meters.
- Vineyard planting
- 1972 to 2015
- Vinification
- Fermented in temperature-controlled cement or stainless steel tanks with skin contact for at least 15 days. Lots from the different vineyards are blended after racking and aged in medium-capacity Slavonian oak barrels for at least a year.
- Serving temperature
- 16-17°C
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