ContactsPolicyflag
flag
flag
Barbera d'Alba Sbilauta

BARBERA D'ALBA DOC SBILAUTA

IN THE VINEYARD Variety: Barbera
Production area: Single vineyard, Sorì del Ricchino, Diano d'Alba (Cn)
Altitude and exposure: 350 m; 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; beginning/mid-October
Average production: 40 hl/ha

IN THE CELLAR Fermentation: In stainless steel tanks at controlled temperature with maceration on the skins of 12-14 days. Malolactic fermentation is completed.
Aging: In stainless steel tanks for 8 months
Bottling: It is bottled without filtration and stored at least 4 months before going to the market.
Release: 12 months after harvesting
Bottles produced: About 4.500
Bottle size: 0.75 L

TASTING NOTES Bright purple-red with nose of red fruits, black cherry and spices. The mouth lively, fresh and juicy, is characterized by a pleasant acidity, fine little tannins and a clean, fruity finish. An elegant and soft Barbera in its most traditional version. Sbilauta in Piedmont language means “seesaw”, on which you swing looking for a balance. The name given to our wine, 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, first courses and slighly seasoned cheeses.

SERVICE TEMPERATURE 16°C (59°F)

EVOLUTION This wine best expresses itself in the first 3-4 years of life.

ALCOHOL CONTENT 13.5-14.5% by Vol.

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