Color: intense ruby red with purple reflections, tending towards garnet with aging. Bouquet: to the nose it presents a fruit in full maturity (must cherry), of plum, of blackberry jam, with excellent fresh implications, as well as a floral note (dark pink), with time it acquires notes of licorice, tobacco and coffee. Taste: in the mouth, the tannin is important, well balanced by acidity. Dry wine, with good structure, acidity quite marked in the young Barbera, reminiscent of the flower of the rose and red berries. As it ages it takes on composure, great balance and harmony between the acidity and tannins of the woods, increasing fragrance and elegance. Food pairing: The pairing with Barbera can be done with a wide range of dishes, from pasta-based preparations to meat-based ones. Excellent with game, pork, lamb, and kid. It goes perfectly with cheeses. Serving temperature: 16-18°C Alcohol content: 14%vol Glass: normal tulip, if just aged balon To drink: better if decanted
Cépage (vine): Barbera Title: Barbera d’Alba Doc
History of the vine
The Barbera, as it is traditionally called by Piedmontese farmers, or Barbera, as we find in many enology books, is a wine with a rough and shy character, straightforward and robust. A wine with a powerful acidic impact, it needed a few years of aging, even five or six, to “succeed as a very suitable roast wine”, as the famous oenologist Strucchi expressed himself at the end of the nineteenth century.
Celebrated by valuable poets, such as Carducci and Pascoli, now Barbera wine is able to assume less rustic features from the early years of life through a skillful refinement in small oak barrels.
Harvest: Manual around the third ten days of September, with careful selection of grapes, both in the vineyard and in the cellar. Vinification: classic red wine with emerged cap with frequent pumping over (3/4 per day) and 2 fillings per day from mid-fermentation, to improve the extraction of color and aroma while keeping the temperature controlled at 28-29 ° C, with a peak of maximum 30 ° C in the first days of fermentation to better fulfill the extraction. Two delestages are also carried out, about at the beginning and mid-fermentation. Fermentation lasts for about 20 days. Malolactic fermentation follows in November. Aging and storage: The duration of the aging process is 18 months, with an assembly in spring and bottling in summer. The bottles are stored lying down. Temperature: 28-29°C thermo-conditioned Duration: 20 days Malolactic: turn in steel
Bottles produced: 3000 Potential bottles: 15000
Empty bottle weight: 450 gr Type of bottle: bordeaux Aging potential:: 10 years Capsize: 24 x 44 Cork stopper material: cork
Production Area: Bricco Costabella, Bricco Valle Gioia
Municipality: Montaldo Roero
% of grapes / cépage (vine): barbera 100% Soil: Limestone – Sandy Exposure: South
The average age of vineyard: 30 years old
Training method: Guyot in counter-espalier Planting year: 1990 Type of Harvest: manual in boxes Yield per hectare: 70 q/ha