Barbera d'Alba doc

Grape-variety: Barbera
 
Growing location: the historic Pria vineyard in the village of La Morra, where the clayey and calcareous soil is interspersed with veins of tufa and sand.
 
Harvest: picking is delayed until the grapes are fully ripe, and generally takes place early in October. It is performed by hand, with a selection in the vineyard, and again in the winery before crushing. With careful thinning operations during the summer, the yield - 6/7 tons/Ha - is always lower than the maximum laid down by production regulations (9 tons/Ha).
 
Vinification: intense maceration in heat-conditioned tanks, with gentle breaking up of the cap to achieve good extraction of the polyphenols, and in particular of the aromatic substances in the skins.

Maturing: in casks of French oak for around 12 months, rounded off by a further 6 months in the bottle to develop the wine’s flowery overtones.

Colour: ruby red with very deep purplish highlights.
 
Nose: appealing fruit, with hints of blackberry, plum and spice. The overall bouquet is completed by a flowery aroma.

Taste: full-bodied and mouth-filling, with a tangy streak providing fragrance and freshness to cater for the needs of the modern market.