BARBERA D’ALBA DOC “Rubia”
VINE VARIETY: Barbera
PROVENANCE: Trezzo Tinella
ALTITUDE: 430 m.
TRAINING SYSTEM: Guyot
SOIL: marl, clay and white tuff
WINE-MAKING PROCESS: Destemming and grapes pressing, fermentation and maceration on skins in stainless steel tanks with temperature control at 25 °C. the wine is then aged in wood, where the malolactic fermentation takes place.
AGEING: 15 months in French oak barrels on lees. The wine is then aged in bottle for few months before being released.
COLOUR: deep and intense purple
AROMA: intense with notes ranging from cranberry to raspberry and cherry
TASTE: harmonious, complex, round and elegant
PAIRING: hot appetizers, first courses, white and red meats
SERVING TEMPERATURE: 18°C.
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