Barbera d'Alba Superiore
The fruit for the Barbera d’Alba Superiore originates in the middle portion of the Ginestra side. The grapes are destemmed and delicately crushed maintaining up to 30% whole berry. Fermentation lasting for 16 days with Saccharomices Pombe, with separation of the liquid and solid portion in the initial stages (day 3 to day 7). After racking the aging takes place in tonneaux (Allier and Nevers) for 8 months,then Slavonian oak barrels (Garbellotto, 3.200 lt) for additional 10 months.
The Barbera d'Alba Superiore is full and harmonious: fresh and intense with sophisticated texture, balanced and perfectly integrated acidity; flavorful with a palate imbued with dark cherries, plum, blackberries and spices. The finish is long and delicious