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Barbera d'Alba Superiore

BARBERA D'ALBA SUPERIORE

IN THE VINEYARD Variety: Barbera
Production area: Single vineyard, Sorì del Ricchino, Diano d'Alba (Cn)
Altitude and exposure: 350 m, South, South-West, West
Soil: Calcareous and clayey; alkaline pH
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
Average production: 40 hl/ha

IN THE CELLAR Fermentation: In stainless steel tanks at controlled temperature with maceration on the skins of 12-15 days. Malolactic fermentation in oak.
Aging: Over 12 months in Slavonian oak barrels of 25 hl and French oak tonneaux (500 L).
Bottling: Upon a passage in stainless steel tanks, it is bottled without filtration and stored about 12 months in bottle before going to the market.
Release: 30 months after harvesting
Bottles produced: About 6.000
Bottle size: 0.75 L, Magnum (1.5 L)

TASTING NOTES Dense and seductively feminine, dark purple-red with violet nuances in the glass. The bouquet is complex with pleasant fruity notes of black cherries and red berries. 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