Barbera d’Alba D.O.C. vijà

Dry red wine

 

VINEYARD

– Geographical position: Alba, Guarene d’Alba (CN).
– Area of vines: Ha 2.94.00
– Period of planting: 1925 – 1968
– Exposure and altitude: South-West , 250 m above sea level.
– Soil composition: Chalky marl of Tortonian origin.
– Training system: Low guyot on hills with good slope.
– Yield per Hectare: 40 Hl/Ha

 

VINIFICATION

– Alcohol content:13,5 -14%
– Total acidity5,5 – 6,0 g/l
– Grape varietyBarbera.
– Vinification: 9 days fermentation with manual stirring and délastage.
– Refinement: After decanting, 90% of the new wine goes into stainless steel vats and the remaining 10% to wooden casks for 12 months, where malolactic fermentation takes place. It is then decanted again and left to rest for three months before bottling. Three more months of maturation occurs in the bottle.
– Ageing potential: over 8 years.

 

THE ORGANOLEPTIC PROFILE

– Colour: Ruby red.
– Nose: Wines with definite noticeable scents of woodland, sour black cherry, rasberry and plum.
– Palate: Full and smooth with crisp red berry and liquorice nuances.
– Serving temperature: 18 – 20 °C / 64 – 68 °F
– Serving suggestion: With grilled red meat, pasta and rice dishes, cheese and savoury pastries.

Nebbiolo d’Alba D.O.C. Gerbole

Dry red wine

VINEYARD

– Geographical position: Alba, Guarene d’Alba (CN).
– Area of vines: Ha 00.56.10
– Period of planting: 1945-2002
– Exposure and altitudeSouth – West, 260 m above sea level.
– Soil composition: Chalky marl of Tortonian origin.
– Training system: Low guyot on hills with good slope.
– Yield per Hectare: 50 Hl/Ha

 

VINIFICATION

– Alcohol content13,5 -14%
– Total acidity: 5,0 – 5,5 g/l
– Grape variety: Nebbiolo.
– Vinification: 9 days fermentation with application of manual stirring and délastage.
– Refinement: 12 months, where malolactic fermentation takes place. It is then decanted again and left to rest for three months before bottling. There is then three more months of maturation in the bottle.
– Ageing potential: Over 8 years.

 

THE ORGANOLEPTIC PROFILE

– Colour: Ruby red with violet reflections
– Nose: A complex aroma recalling small fruit, mulberry, rasberry and violet.
– Palate: “Classy, soft and aromatically balmy” by Luca Maroni, Guida dei Vini Italiani (“Italian Wine Guide”)
– Serving temperature: 18 – 20 °C / 64 – 68 °F
– Serving suggestion: With red meat, meat with souce, braised or friend beef and aged cheese.