Barbera d'Alba DOC - Vigna 'd Pierin

Grape-variety: 100% Barbera

Growing location, altitude and soil: The Langhe (Piedmont), at an altitude of between 200 a 350 metres. The slightly clayey, calcareous white marl soil is of marine origin.

Wine-making method: The fermentation takes place in steel, with frequent breaking up of the cap and a maceration lasting around 10 days at a controlled temperature. After drawing off, and the resulting malolactic fermentation, the wine is racked into 25-hl oak casks, where it matures for 12 months. It is then bottled without undergoing any filtration.

Maturing and ageing in the bottle: After bottling, the wine stands in the cellar for a further 5-8 months before its release.

Description of product: This deeply-coloured ruby-red wine has a fragrant, vinous nose, and a full, fruity taste with just the right amount of tannins, giving it a cellar life of at least 15 years.

Recommended pairings: Barbera d'Alba is ideal with pasta, red meat dishes prepared according to traditional Piedmontese recipes, and all cheeses.

Bottles produced: Approx. 6,000 bottles are produced in appropriate vintages.

Yield per hectare: The yield in grapes of 6000 kg/ha is equivalent to 42 Hl of wine.