Red
Barbera d'Alba Superiore
By San Biagio, Barolo, Piemonte, Italy
Barbera d'Alba Superiore from old La Morra and Roddi vines, velvety with violet and red berry jam.
Tasting notes
Intense ruby red with violet and cardinal reflections. Violet and red berry jam, blackberry, cherry and plum; with age spice, cherry in alcohol, bitter cocoa and graphite. Velvety, enveloping palate with a barely hinted acidic vein, toasted notes and bitter chocolate powder.
Pairs well with
Starters, first courses, savoury pies, white meats (especially duck) and red meats, medium to long-aged cheeses.
Technical details
- Style
- Red
- Denomination
- Barbera d'Alba DOC Superiore
- Grape
- Barbera
- Production area
- La Morra and Roddi d'Alba
- Soil
- Fossil Sant'Agata marls mixed with sand
- Exposure
- East
- Harvest
- First days of October, by hand, usually delayed
- Vineyard planting
- Planted 1965-1990; vines over 30 years old on average; altitude 250-270 m
- Vinification
- Cold static maceration on the skins for 1 day, fermentation at 24 °C for 25 days with frequent punching down.
- Serving temperature
- 16-18 °C; drink within 10-15 years
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