Red
Barbera d'Alba
By Giovanni Corino, Barolo, Piemonte, Italy
An estate Barbera d'Alba, grapes yielding 8,000 kg per hectare, about 12,000 bottles produced.
Technical details
- Style
- Red
- Denomination
- Barbera d'Alba DOC
- Grape
- Barbera 100%
- Cru / vineyard
- Ciabot
- Production area
- La Morra (CN, Piemonte)
- Soil
- Clay, calcareous
- Exposure
- West/south-west
- Vinification
- 5-7 days of maceration in temperature-controlled rotary fermenters at 25-30 C. After drawing off, decanted into stainless steel tanks for the precipitation of deposits, remaining there until the end of sugar and malolactic fermentations. Racked off and aged for 8-10 months in steel tanks, then bottled and marketed.
- Storage
- Wines are not filtered or clarified, but naturally decanted. Sulfite levels are generally less than 50% of Italian legal limits.
More from Giovanni Corino
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- Barolo, Barolo DOCG
- Barolo Riserva, Barolo Riserva DOCG
- Bricco Manescotto, Barolo DOCG
- Ciabot Manzoni, Barbera d'Alba DOC
- Giachini, Barolo DOCG
- L'Insieme, Langhe Rosso DOC
- Langhe Nebbiolo, Langhe DOC Nebbiolo