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Barbera d'Alba

Destemmed and delicately crushed with up to 30% whole berry in the  vats, the Barbera undergoes fermentation with Saccharomices Pombe yeasts and a separation of liquid and solid portion in the initial stages. After 16 days, the wine is racked and aging continues in tonneaux (Allier and Nevers) for 5 months, then Slavonian oak barrels (Garbellotto, 3.200 lt) for additional 5 months

The Barbera d’Alba is fresh, long and intense: a balanced and perfectly integrated acidity bring to the fore fine notes of plum and red berries

Product Specifications