Barbera d'Alba "Raimonda" DOC FONTANAFREDDA

The vinification of 100% Barbera grapes. The production area is that of Langa Albese. The vinification provides that the grapes destemmed and pressed are started in stainless steel tanks for fermentation that takes place following the traditional method, floating cap with replacements. The fermentation in contact with the skins lasts 7-8 days at an average temperature of 28-30ºC. At the end of fermentation the new wine is stored in cement tanks, where it undergoes malolactic fermentation within the month of November. The aging of the wine develops in the month of January the wine is transferred to the wood for the necessary maturation. The aging takes place partly in large-capacity French and Slavonian oak barrels and partly in small French oak barrels (225 and 300 liters) for about a year. It follows the assembly of the two parts and the bottling.

Characteristics of this Barbera d'Alba Doc

The color of the wine is intense ruby red, when young, it tends to garnet red with aging. The aroma is very intense and characteristic, floral and fruity at the same time, with light and pleasant hints of wood, spices and vanilla. The taste opens with a broad, persistent, pleasantly dry and velvety flavor. Already good after two years from the harvest, it still takes advantage of a further period of aging in bottle, to complete its character and personality.

Serving suggestions tasting this red wine

An exceptional wine of the Piedmontese and Italian tradition that deserves to accompany important courses. Excellent with the first courses rich in flavor, meats and cheeses. The optimal serving temperature is 14°C in a wide glass that promotes oxygenation.