Red
Barbera d'Alba
By G. B. Burlotto, Barolo, Piemonte, Italy
The estate's younger Barbera, aged in large French oak casks.
Tasting notes
The young red for Piedmontese cooking, a region it seems to belong to by temperament. Its fervor has no frills or ornaments: it umpires the meal in the purest spirit of service, staying in the background as far as possible. In the end, though, it is remembered with gratitude, because it makes for an honest sense of well-being.
Technical details
- Style
- Red
- Denomination
- Barbera d'Alba DOC
- Grape
- Barbera
- Production area
- Verduno and Roddi
- Soil
- Calcareous soils with balanced clay, silt and sand, partly Sant'Agata Fossili laminated marls and partly Cassano Spinola Formation. Altitudes 270 to 350 m.
- Vinification
- Hand-picked, 20 kg crates, destemmed and moved by gravity into open French oak vats and open stainless steel tanks; daily pump-overs and punch-downs. Malolactic in stainless steel, then ageing in large French oak casks. Bottled normally between late August and early September of the year after the harvest.
- Serving temperature
- 16 to 18 °C
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