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Barbera d'Alba Sbilauta

BARBERA D'ALBA DOC SBILAUTA

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 management: Only hoeing and mowing in the rows.
Harvest: By hand in small crates; end of September/early October
Yield per hectare: 60 hl

IN THE CELLAR Fermentation: In stainless steel tanks at controlled temperature. Maceration of the skins lasts 8-10 days.
Aging: In traditional large Slavonia oak barrels of 25 hl for 3­ - 4 months.
Bottling: Upon a passage in stainless steel tanks, it is bottled without filtration. It is stored at least 2 months before going to the market.
Release: 9­-11 months after harvesting
Bottles produced: About 4.500

TASTING NOTES Nose of red fruits, black cherry and spices. The mouth, lively and fresh, is characterized by a pleasing acidity, soft tannins and a closure pleasantly fruity. An elegant and soft Barbera in its most traditional version. Sbilauta in Piedmontese language means seesaw, on which you swing looking for a balance. The name given to our Barbera, therefore, is a tribute to the equilibrium between acidity, tannins and alcohol, without the achievement of which it’s difficult to give birth to a quality Barbera.

SERVING SUGGESTIONS It goes perfectly with cold cuts, soups, firs courses and slighly seasoned cheeses.

SERVICE TEMPERATURE 16°C (68°F)

EVOLUTION This wine best expresses itself in the first 3­-4 years of life. However, it will be enjoyable even up to 6­-8 years after harvest, if stored properly.

ALCOHOL CONTENT 13.5% Vol

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