Barbera d'Alba

Grape:Barbera
Year Planted: 1975
Area of production: Cascina Francia,near Serralunga d'Alba
Cultivation system: Guyot
Altitude: 400 mt.above sea level
Exposure: Southwest
Terrain:Calcareous and medium textured soil
 
Harvest:Mid-October
Avarage annual prod: circa 120Hl
Return per hectare: 40Hl per Ha
 
Fermentation: long and traditional at approx 29-30°C
Duration of fermentation: approx. 3 weeks
Ageing 2 years in large oak casks
Alcohol content: 12-14,5% Vol.
Total acidity: circa 6 gr./lt.
 
Characteristics: Ruby red colour, velvet fragrance and taste with scent of nuts
 
Served with:First courses and red meat