Red

Valsarmassa

By La Giribaldina, Nizza, Piemonte, Italy

La Giribaldina Valsarmassa

Barbera d'Asti Superiore DOCG from two vineyards in the Val Sarmassa nature reserve, one planted in 1955, aged 18 months in large French oak casks.

Tasting notes

Deep ruby red; aromas of cherry, liquorice and eucalyptus; full-bodied and balanced on the palate, with a distinctive, characteristic acidity and a long, persistent finish. A wine both modern and traditional at once.

Pairs well with

Rich first courses, especially agnolotti with butter and sage.

Technical details

Style
Red
Denomination
Barbera d'Asti Superiore DOCG
Grape
Barbera 100%
Production area
Vaglio Serra, Riserva Naturale della Val Sarmassa, località La Ru
Soil
Sandy: sand 77%, silt 17%, clay 6%
Exposure
'Bricco Castellaro': south. 'Scudo Vigna Vecchia': south-west.
Vineyard planting
Two vineyards: 'Bricco Castellaro' (1.7 ha, 5,600 vines/ha, planted 2000, south-facing) and 'Scudo Vigna Vecchia' (0.9 ha, 7,500 vines/ha, planted 1955, south-west facing); yield about 60 q/ha (40 hl/ha), from an old vineyard and a more recently planted one with an optimal exposure, in the heart of the classic Barbera d'Asti production zone.
Vinification
Fermented in stainless steel for about 15 days at up to 30-32°C, with frequent pump-overs (up to 12 a day) at peak extraction. After malolactic fermentation, racked into 16.5-hectolitre French oak casks for 18 months, then 6 months in bottle.

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