Barbera is the most used grapevine in Piedmont region, able to rich high quality levels. However, there are some variations depending where is cultivated. In the small town of Alba, for instance, it is possible to find Barbera d’Alba D.O.C., which actually is little less mineral, stronger and more complex than the Asti version.
- Grapevine: Barbera 100%.
- Harvest: End of September, first ten days of October, hand harvested.
- Winemaking: Diraspapigiatura – Check fermentation at 25°C
- Average maceration time: 5 days – Malolactic fermentation: on November, barriques/tonneau
- Refinement: barriques/tonneau – Bottling
- Characteristics of wine: At sight is bright and intense red. The scent is fine, winy and fruity, with some pleasant violet notes. To the palate it is good and balance, with very intense aftertaste sensations, decisively fruity. Serve between 18°C – 20°C.
- Pairings: Agnolotti, pasta with Ragu of Fassona, boiled meat, grilled red meat, average aged cheeses like Vezzena and truffle courses.