The Alba region in North West Italy tends to produce a food-friendly style of Barbera, slightly more structured and savoury than Barbera d'Asti. This makes it a great accompaniment to a variety of dishes, with a balanced flavour profile of fruits and acidity.
Ripe plum and Morello cherry fruit. Some nice developing spicy notes, with bright blueberries and plum on the palate. A dry, medium bodied wine with balanced acidity on the finish.
Should work a treat with a thin crust pizza topped with pepperoni or salami and heartier vegetables such as courgette and artichoke.
|Style||Dry, Red, Medium Bodied, Spice, Red and Black Fruit, Herbaceous, Food Friendly,|
Vineyard and Winery
Sourced from vines grown on clay-chalk soils around Alba, and the neighbouring villages that form the Langhe plain and part of Roero. Guyot-trained with a vine density of 3,500 vines per hectare. There is a green harvest in May and July. No irrigation is used. Grapes are hand harvested in the middle of September. The Barbera grapes are sorted and selected, crushed softly and the stalks separated. The must is piped into steel tanks where it is fermented at a temperature of about 27 degrees for 10 days. Production continues with a lighter fermentation until the consumption of sugars is complete. The wine then spends around 6/8 months in steel tanks before bottling. This allows the wine to settle, yet retain vibrant fruit character.
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