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Barbera d'Alba Superiore

BARBERA D'ALBA SUPERIORE

IN THE VINEYARD Variety: 100% Barbera
Production area: Sorì del Ricchino, Diano d'Alba (CN).
Altitude and exposure: 350 m above sea level. South, South-West.
Soil: The deepest layers are formed by the S. Agata marls. The superficial layers are calcareous-clayey.
Year of planting: 2001
Type of growth: Guyot
Fertilizer: Natural manure, green manure
Soil management: Only hoeing and mowing in the rows
Harvest: By hand in small crates; end of September/early October
Yield per hectare: 40 hl

IN THE CELLAR Fermentation: In stainless steel tanks at controlled temperature. Maceration of the skins lasts 12-14 days.
Aging: Over a year in traditional large Slavonia oak barrels (25 hl) and French oak tonneau (500 lt).
Bottling: Upon a 4-month passage in stainless steel tanks, it is bottled without filtration. It is stored at least 4 months before going to the market.
Release: 22 months after harvesting
Bottles produced: About 5.000

TASTING NOTES Dense and seductively feminine. Dark purple-red with violet nuances in the glass. Complex bouquet with pleasant notes of fruits, black cherry and red berries, and spicy hints of ginger, almond and green pepper in the background. The palate is elegant, round and fleshy. The finish is fresh and persistent with acidity and tannins well-balanced by the maturation in wood.

SERVING SUGGESTIONS It goes perfectly with imposing first courses, braised and stewed red meat. It is also excellent with seasoned and aromatic cheeses.

SERVICE TEMPERATURE 18°C (68°F)

EVOLUTION It reaches its maturity after 2 years from the harvest and matures further in the next 5-8 years.

ALCOHOL CONTENT 14-14.5% Vol

RIZIERI - Via S. Calocero, 7 - 12055 Diano d'Alba (CN) - Italy
Tel/Fax: +39.0173.69183 - info@rizieri.com