Barbera d'Alba is a red wine produced with 100% or mainly Barbera grapes, grown in a large area around the city of Alba, from which it takes its name. The minimum alcohol content must not be less than 12 degrees; the Barbera d'Alba which have an alcohol content of no less than 12.5 degrees and which undergo aging for at least one year can boast the Superiore definition.
Production regulations: D.M. March 25, 2010
Production area: Canale, (geographical mention Renesio Montorone)
Soil type: clayey and calcareous, tending to sandy
Harvest period: October
Vinification: after the maceration period, the wine completes its fermentation in steel tanks
Maturation: 6/8 months in steel tanks
Colour: intense ruby red with violet reflections
Perfume: extensive. Cherry and blackberry are mainly perceived
Taste: good persistence and vinosity. Rustic, with the right sapidity typical of the vine
Pairings: interesting as an aperitif (as an accompaniment to cold cuts), soups, pasta dishes (agnolotti del plin and tajarin), rice, red meats and medium-aged cheeses
High in acid and low on tannin, Barbera is typically light and refreshing. Although it has a dark colour it tastes like wild cherries, raspberries and blueberries underpinned by warming vanilla and spice from oak ageing.