Red
Cichin
By Stefanino Costa, Roero, Piemonte, Italy
A Barbera d'Alba from the Cichin vineyard, aged in oak casks and then in bottle.
Tasting notes
A full-bodied wine with an elegant acidic streak. Intense ruby in colour; small berries and vanilla emerge powerfully on the nose. Fresh, harmonious and very soft on the palate, with an interesting acidity.
Technical details
- Style
- Red
- Denomination
- Barbera d'Alba DOC
- Grape
- Barbera
- Production area
- Cichin vineyard
- Soil
- Clay-calcareous with good sand content
- Exposure
- South-west
- Vineyard planting
- Cichin; 200/300 m asl; Classic Guyot; yield 80 q/ha
- Vinification
- Vinification takes place in steel tanks with the submerged-cap system; skin maceration lasts 8 to 10 days. Fermentation temperature is controlled at around 25 to 27 °C. Malolactic fermentation follows the end of fermentation and racking. Ageing takes place in oak casks and then in bottle.