Barbera d’Alba

Type of wine: red
First year of production: 1987
Number of bottles produced: 6.000
Growing area: Langhe, S.Maria La Morra
Grape variety: Barbera
Classification: D.O.C.
Exposure and altitude: Nord-West, 250 meters a.s.l.
Type of soil: tufaceous and clay marls
Vine-training system and vine density: Guyot, 5.000 vines per hectare
Average age of vines: 25 years
Fertilization and treatment to the cultivation: keeping grass in the vineyard
Average yield/hectare: 40 quintals
Harvest time and way: around the last ten days of September, manual harvest
Fermentation tanks: stainless steel tanks
Fermentation temperature: 28°C
Temperature control system: refrigeration system
Lenght of fermentation and maceration: 10 days
Malolactic fermentation: yes
Way and lenght of ageing before bottling: 8 months in stainless steel tanks
Wine-stabilizing operations: light clarification
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