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Barbera d’Alba
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| 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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