Red

Marminela

By Giovanni Abrigo, Langhe, Piemonte, Italy

Giovanni Abrigo Marminela

100% Barbera blended from Diano d'Alba and Grinzane Cavour vineyards, fermented in steel and matured in concrete before bottling.

Tasting notes

Ruby red with violet highlights when young, turning garnet with age. Floral entry of rose petal with wild cherry and fresh wild herbs, fruity on the palate with fine acidity and medium body.

Pairs well with

Cured meats, pork dishes and fresh or mature cheeses; also good with oily fish.

Technical details

Style
Red
Denomination
Barbera d'Alba DOC
Grape
Barbera 100%
Production area
Blend of grapes from vineyards in the municipalities of Diano d'Alba and Grinzane Cavour.
Soil
Clay soils with average limestone content; sandy layers and grey sandstone in Diano, deeper and more compact soil in Grinzane.
Exposure
South-westerly in Diano d'Alba, south-easterly in Grinzane Cavour; altitude 330 m in Diano, 230 m in Grinzane Cavour.
Harvest
By hand into crates, late September to early October, when phenolic ripening is complete.
Vineyard planting
Espalier vineyards with Guyot pruning, average density 4,500 vines per hectare.
Vinification
Grapes from each vineyard are processed separately: destemmed and fermented at controlled temperature in steel with about 8 days' maceration, with pumping-over and delestage towards the end of fermentation, then spontaneous malolactic fermentation and cold tartaric stabilisation over winter. The blended wine ages in concrete tanks for about nine months before bottling in summer, then rests horizontally at least four months before release.
Serving temperature
16-18°C

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