Red
Barbera d'Alba
By Rizzi, Barbaresco, Piemonte, Italy
A Barbera d'Alba that aims for fruitiness rather than strength and density, first produced in 1974.
Tasting notes
Ruby red with clear crimson highlights. Bouquet of blackberry and sour plum, with light vinous notes. Balanced body, and high acidity makes the wine fresh and gastronomic. Well structured, fine and linear to the last note.
Technical details
- Style
- Red
- Denomination
- Barbera d'Alba DOC
- Grape
- Barbera
- Soil
- White marl, clayey-calcareous, alternated by sand
- Exposure
- South, East; altitude 280-430 m
- Harvest
- Manual in small crates, between late September and the first ten days of October
- Vineyard planting
- Planted 1967-2004, Guyot training
- Vinification
- Fermentation and maceration in stainless steel vats at a controlled temperature for about ten days, traditional partial submerged cap method. After alcoholic fermentation the wine is racked and undergoes malolactic fermentation, normally lasting a month. Aged for some months in large oak barrels, concrete and stainless steel, then bottled and released about 18 months after the harvest.
- Serving temperature
- 16°C
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