Barbera d’Alba Pierin, Ada Nada

BARBERA D’ALBA PIERIN

D.O.C.

Classification

Barbera d’Alba D.O.C.

Zone of origin

Langhe, municipality of Treiso

Varieties and percentages

Barbera 100%

Soil type, Exposure and elevation

the terrain is composed of calcareous white marl with a low clay content, of marine origin. Elevation varies from 200 to 350 metres above sea level. South-easterly exposure

Production method

the grape harvest takes place around the end of September and the beginning of October. The grapes are hand-picked, and after selection are placed in ventilated plastic baskets. They are then pressed and de-stemmed, and the resulting must is transferred into a succession of tanks where the vinification process takes place. Maceration takes around seven days at a temperature of around 28°C. This is followed by a gentle pressing of the wine, which undergoes fermentation in steel vats where malolactic fermentation takes place. Once this stage is complete, the wine is decanted into large oak casks, where it is aged for around 10-12 months. The wine is does not undergo any kind of filtration treatment before bottling, and it perfects its ageing for at least three more months in the bottle

Bottles produced

around 6,000 bottles

Yields per hectare

80 ql/ha

Analytical data

Alcohol

14-15% vol

Net dry residue

28-30 g/litre

Total acidity

5.5-5.8 g/litre

Organoleptic characteristics

Colour

very deep carmine red with purple highlights

Nose

full of character with clean floral and ripe fruit notes

Tasting Notes

rich and juicy, with a refreshing palate displaying understated acidity