From 100% Barbera grapes alone vinification. The production area is the classic one of Langa Albese. Vinification involves fermentation in stainless steel tanks at controlled temperature (30-32ºC). During this phase frequent pumping over is performed to optimize the extraction of tannins and color. The maceration lasts about 10 days. The wine is aged in French oak wood (Allier) for about a year. In January of the following year it is bottled and begins a further period of aging in the cellars for about twelve months.

Characteristics of this Piedmont wine

The wine has a dark ruby red color with violet reflections. The aroma is rich in ripe fruit, in particular plum and cherry, with spicy notes reminiscent of cinnamon and cloves. Everything blends in a good balance with toasted notes reminiscent of coffee and cocoa. The taste of the wine begins by offering sensations of volume and body, with the fruit that blends beautifully with soft tannins and acidity. The finish is long, especially thanks to the great flavor, which is enhanced by a strong aftertaste of blackberry jam.

Suggested pairings tasting Barbera d'Alba Superiore

A wine of the Piedmontese house ideal for serving important red meat dishes and medium and long-aged cheeses. The optimal serving temperature is 18ºC.