Barbera d'Alba Rinaldi, Marziano Abbona

BARBERA D'ALBA RINALDI

Appellation

Barbera d’Alba D.O.C.

Variety

Barbera

Vineyard of production

Rinaldi - Monforte d’Alba

Average age of vineyards

48 years

Yield

75 quintals per hectare

Winemaking

Crushing-destemming is followed by spontaneous alcoholic fermentation using indigenous yeasts. It is left in contact with the skins in stainless steel tanks at a controlled temperature, max 31-32° C (88-90° F), for 20 days. Dry racking and decantation follow, with transfer to oak barrels of 500 liters. It is stabilized with cold temperatures in order to avoid the use of clarifying products and filtration

Malolactic fermentation

Carried out entirely in barrels immediately after alcoholic fermentation

Aging

In barrels for 9 months, followed by assemblage in stainless steel and bottling, done in July 2015. It rests in the bottle at a constant temperature of 14° C (57° F) for two months before release

First year of production

1975

Bottles produced 2014

29,276

Tasting notes

A young Barbera that shows intense aromas of fermentation and freshly crushed grapes. The taste is silky and captivating, warm thanks to the alcohol content around 14%vol. and enhanced by mild tannins that harmonize a body not too powerful. 2014 vintage has been a good vintage for Barbera Rinaldi, played more on grace than on richness, which will give its best in the next 5 years

Alcohol

14.11% ABV

Total acidity

6.52 g/l

Dry extract

32.30 g/l

pH level

3.65

Polyphenols

2330

Anthocyanins

308