Altitude: 280 - 330 m. s.l.m.
Exposure: South and East
Soil: white marl clayey- calcareous, alternated by sand
Training System: Guyot
Density: 4.000 vine/Ha
Grape Variety: Barbera
Vendemmia: The grapes are handpicked usually between the end of September and the first decade of October (with small variations depending on the weather).
Fermentation: in stainless-steel containers a controlled temperature for about 8-10 days.
Malolactic Fermentation: Following the alcoholic fermentation, the wine is racked and undergoes a malolactic fermentation, which normally lasts a month.
Ageing: partly in large oak casks and partly in steel and concrete before the bottling approximately a year and a half after the harvest.
BARBERA D’ALBA Bright ruby red in color with clear crimson highlights. Deep, full perfumes, elegant, well-balanced and enduring, reminiscent of rose, undergrowth and oriental spices. Very powerful bouquet. Fine structure accompanied by lively acidic freshness, sweetened by overall softness. Flavors conjure up morello cherry and plum jam with a long finish.
First year of production: 1974
Serving Suggestion: tasty dishes such as pasta and red meat, medium-mature soft, fatty cheeses, salamis.
Serving Temperature: 18°C.
Azienda Vitivinicola Rizzi - Via Rizzi 12 - 12050 - Treiso (cuneo)
Tel. +39 0173 638161 - Fax +39 0173 638935 - email: firstname.lastname@example.org