Barbera d'Alba, Andrea Oberto

BARBERA D’ALBA

D.O.C.

Grape variety

Barbera 100%

Origin area

vineyards in LaMorra

Vineyards’ size

6.3 Ha overall

Crop density

4,000 stocks/Ha

Exposure

south-west

Soil

clayey and calcareous

Training system

classic Guyot method with medium-short trimming

Per-stock yield

1.2 kg grapes (with 15-20% pruning)

Winemaking

manual harvesting of the ripe grapes in 20-kg perforated crates through a careful selection of the bunches; transfer in cellar, grape crushing and destemming within hours; themo-controlled fermentation at around 32 °C, with often and soft pumpovers. Medium-long maceration of themarcs (about 180 hours); racking in stainless steel vats, where the wine is themo-controlled and the natural malolactic fermentation takes place

Ageing

8months in stainless steel vats; a part of wine (about 40%) in all new barriques for 6months

Longevity

up to 3-4 years

Per-year production

around 32,000 bottles

Alcohol content

14 % vol

Tasting notes

intense ruby-red turning to light purple hue, due to the ageing in barriques. The nose shows oaky notes well-integrated with hints of plum and cherry in alcohol. Warm sensations in mouth thanks to its high alcohol content, with rich toasty notes of ripe fruit and jam. Sour and long finish due to its typical varietal acidity

Serving suggestions

the bottle should be kept laying down and uncorked at least 1 hour before tasting

Serving temperature

18 °C

Pairings

Very adaptable wine, suitable for appetizers, main dishes, and medium-strong cheese