Red
Anna
By Pasquale Pelissero, Barbaresco, Piemonte, Italy
A Barbera d'Alba aged in large French oak, from a 30-year-old vineyard, always on the family table.
Tasting notes
Appearance: deep ruby with garnet hues. Nose: ripe red fruits, cherry, blackberry, prune, black pepper. Palate: medium-bodied, with the naturally high acidity of Barbera, food friendly, with a hint of sweet spice
Pairs well with
Pepperoni, cacciatore salami and fuet, pecorino and Parmigiano, rib eye, beef Stroganoff, beef stew, bagna cauda or egg yolk with Alba white truffle
Technical details
- Style
- Red
- Denomination
- Barbera d'Alba DOC
- Grape
- Barbera 100%
- Production area
- Neive
- Soil
- Marl (clay and limestone)
- Exposure
- South-west
- Vineyard planting
- Guyot, 5,000 vines per hectare, 30 years old, 1 ha, 300 m above sea level
- Vinification
- Soft pressing, temperature-controlled fermentation for 15 days, malolactic fermentation. Aged 12 months in large French oak casks. Bottled in August. About 6,000 bottles a year, 14.5% alcohol.
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