Barbera d'Alba Superiore DOC SAN SILVESTRO

Item code 4197
€ 11.80 € 15.80
€ 15.73/liter
Initial price € 15.80
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Prizes and awards
Sommelier score 91/100 2024
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Features
Winery SAN SILVESTRO
Denomination Barbera d'Alba Superiore Doc
Vintage 2020
Grapes 100% Barbera d'Alba
Alcohol content 14,50%
Cl 75cl
Sulfites Contains sulphites
Code ICQRF CN7640
Winery headquarter SAN SILVESTRO - Novello (CN) - Via Ciocchini, 7
Bottle size Standard bottle
Combination Cold cuts and salami, Roast meat, Cannelloni, Pasta all'amatriciana, Risotto, Scallops with mushrooms, Meat stewed, Meet in tomato sauce
Region Piedmont (Italy)
Style Medium-bodied and fragrant
Wine list Barbera
Wine description

This Barbera D’Alba tre Vigne from the renowned San Silvestro Winery boasts the DOC Piedmont controlled designation of origin. It is produced with the use of 100% pure Barbera grapes. Grapes come from vineyards located in Castiglione Falletto, Monforte d’Alba, La Morra, and other towns in the Langhe area. In the vineyard, the age of the vines varies from 25 to 40 years. The average density per hectare is about 4'500 vines bred with the Guyot cultivation. The soil on which the vines stand is calcareous and clayey. Alcoholic fermentation lasts about 2 weeks and is carried out in steel. The déléstages are frequent and the replacements are daily. The malolactic fermentation takes place in steel. Lastly, the aging that develops alternately between barrels, barriques and steel for a year. After vinification, the overall refinement is carried out for 12 months before bottling, of which 4 are spent in oak barriques.

 

Characteristics of this wine from Cantina San Silvestro


This wine has a very intense ruby red colour. The scent on the nose is linked to wild plum and chocolate. The taste on the palate reveals hints of ripe and pulpy fruit well balanced by soft tannins.

 

Suggested food pairings while tasting Barbera d'Alba Superiore


Excellent with mushroom risotto, grilled or roasted red meats, cheeses. The optimal serving temperature is 18 ° C. 

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