Barbera d'Alba Giada, Andrea Oberto

BARBERA D’ALBA GIADA

D.O.C.

Grape variety

Barbera 100%

Origin area

La Morra

Vineyard’s age

58 years

Vineyard’s size

1.8 Ha

Crop density

4,200 stocks/Ha

Exposure

south-east

Soil

clayey and calcareous

Training system

classic Guyot method with medium-short trimming

Per-stock yield

1 kg grapes (with 20-25% pruning)

Winemaking

manual harvesting of the overripe grapes in 20-kg perforated crates through a careful selection of the bunches; transfer in cellar within hours and light drying of the bunches for 24 hours. Grape crushing and destemming, and themo-controlled fermentation at around 34 °C, with often and soft pumpovers. Long maceration of the marcs (about 250 hours); racking in barriques, where the natural malolactic fermentation takes place

Ageing

14 months in all new wood; 6 months in stainless steel vats and 2 months in bottle

Longevity

from 3 to 8-10 years

Per-year production

around 5,500 bottles

Alcohol content

14.5 % vol

Tasting notes

deep ruby-red with bright violet hue. Powerful and elegant aroma with ripe notes of plum, blackberry, tobacco and coffee. Complex but harmonious in mouth; persistent and dry in the finish recalling polished and smooth tannins

Serving suggestions

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

Serving temperature

20 °C

Pairings

it accompanies traditional dishes, like agnolotti or tajarin, hot appetizers and red meat recipes