Red

Barbera d'Alba

By Paolo Monti, Barolo, Piemonte, Italy

Paolo Monti Barbera d'Alba

The estate's historic Barbera, from three Monforte vineyards. Matured 15 months in new Allier oak plus 2 months in steel.

Tasting notes

Deep, intense, well-defined violet. Juicy red fruit: liquorice speaks with cherry, sour cherry with rose and vanilla with raspberry. On the palate it has everything: gentle acidity, softness and sustained body, building a real substance of wine.

Pairs well with

Cured meats or cheeses, but also rich, well-dressed vegetables. It wants fat and chew: coppa piacentina, capocollo and culatello, or stuffed peppers.

Technical details

Style
Red
Denomination
Barbera d'Alba DOC
Grape
Barbera 100%
Production area
Monforte d'Alba: San Martino (450 m), Bussia (280 m) and Merenda (420 m)
Soil
Limestone-sandy, with a good share of clay (20%)
Exposure
San Martino south, Bussia south-east, Merenda west
Vineyard planting
Yield 60 quintals per hectare. The Merenda vineyard is 0.92 ha of Barbera at 420 m and also feeds the Superiore.
Vinification
Hand-harvested, with grape selection in the vineyard and in the cellar. Fermented in horizontal rotary fermenters for 4 days at about 28 °C. Malolactic fermentation, then 15 months in new Allier French oak barriques and 2 months in stainless steel before bottling.
Serving temperature
16-17 °C

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