Barbera d’Alba, Paolo Scavino

BARBERA D’ALBA

The Barbera d’Alba is a pure expression of this local grape. Floral, elegant and expressive aromatics, high toned texture, clean, harmonic acidity. The grapes are grown in a single vineyard, Bricco Manescotto, in La Morra, east exposed (morning sun exposure) on the middle of a very steep slope. The soil is well drained and quite poor, perfect condition to ripe Barbera grapes. In 2012 we pourchased a very small plot in Bricco Ambrogio cru, planted with very old vines of Barbera. An extremely fortunate addition

Appellation

Barbera d’Alba D.O.C.

Region

Piemonte

Village, crü

La Morra (Bricco Manescotto), Roddi (Bricco Ambrogio)

Varietal

Barbera 100%

Altitude

240 mt

Soil

limestone mixt to sandstones

Farming system

guyot

Planting year

1992

Plant Density

5,000 vines per hectare

Viticulture

grassing on the rows intercalated with tillage during the fall and spring, done by hand between the vines. Average yields of 50 Hl/ha

Harvest period

harvest by hand, normally on the third decade of September, beginning of October

Vinification

destemming and crushing. Maceration and fermentation in stainless steel with temperature controlled and indigenous yeasts; malolactic fermentation in stainless steel; natural tartaric stabilization

Aging

6 months stainless steel