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Barbera d’Alba Superiore Bricco Torta, Franco Conterno

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Intense ruby red in colour with purple-and violet-bluish hues. Currant and sour black cherry scented with hints of ripe plum and prune on a spicy background. A mouthfilling body and a good structure blended in a persistent and elegant wood.

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20,50 €

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Data sheet

District Piemonte

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BARBERA D'ALBA SUPERIORE BRICCO TORTA

Denomination

Barbera d’Alba Superiore D.O.C.

Solar exposure

South

Composition of the soil

very steep, plastic, hardly workable, rich sand and tuff

Grape variety

Barbera 100%

Production area

Madonna di Como

Harvest

manual, with grape selection at the vineyard

Harvest time

25/30 of September

Age of vineyards

50/60 years

Grapes per hectare

5,000

Vinification

 in red, with skin maceration in stainless steel tanks

Fermentation time

must and skins are kept in contact for 12/15 days, punched down daily and finally racked

Fermentation temperature

variables with peaks of 32°C

Ageing in cellar

the new wine is kept 4 months in steel tanks; it is decanted several times before to be placed in new 600lt French oak barrels it ages for 18 months before being bottled

Ageing in bottle

12 months

Bottles produced

n. 3,500 of 0.75 L each, 100 magnum of 1.5 L each and 50 magnun of 3 L each

Food pairing

excellent to accompany boiled meat and strong flavoured cheese

Serving temperature

16° - 18°

Alcohol content

range from 15 to 15.50% Alc/Vol depending on the vintage

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Barbera d’Alba Superiore Bricco Torta, Franco Conterno

Barbera d’Alba Superiore Bricco Torta, Franco Conterno

Intense ruby red in colour with purple-and violet-bluish hues. Currant and sour black cherry scented with hints of ripe plum and prune on a spicy background. A mouthfilling body and a good structure blended in a persistent and elegant wood.

Write a review

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