BARBERA D’ALBA DOC “Rubia”

VINE VARIETY: Barbera

PROVENANCE: Trezzo Tinella

ALTITUDE: 430 m.

EXPOSURE: South-East

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.
 

TASTING

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.