Red
Barbera d'Alba
By Podere Ruggeri Corsini, Barolo, Piemonte, Italy
A fresh, acidity-driven Barbera d'Alba from estate vines in Monforte d'Alba, kept in stainless steel.
Tasting notes
Typical Piedmontese Barbera with a striking underlying acidity, made to be enjoyed in its first two to three years but also after four to six. Ruby red with purplish highlights when young, fresh nose with soft scents of ripe plum.
Pairs well with
Starters and cold meats, pasta with butter or cheese sauces such as plin ravioli or bagna cauda, risotto and creamy cheeses
Technical details
- Style
- Red
- Denomination
- Barbera d'Alba DOC
- Grape
- Barbera 100%
- Production area
- Monforte d'Alba (CN)
- Soil
- Sandy loam (Elveziano)
- Exposure
- East, 420 to 480 m
- Vineyard planting
- 2.6 hectares, Guyot VSP, 5000 plants/ha, vines 26 to 29 years old
- Vinification
- Manual harvest in crates, destemmed, four pump-overs a day in the first week, eight days of maceration. After racking and malolactic fermentation it rests 10 to 14 months in stainless steel (10 months per the website).
- Serving temperature
- 16 to 18 °C
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