Peiragal is an ancient Piedmontese dialect term that identifies hills with a good slope made up of large formations of very compact limestone clayey soil, with large stones. These conditions limit the absorption of rain and favor a very deep rooting of the vines, in search of the humidity that rises, by capillarity, from the deep layers. The result is the production of loose bunches and, therefore, of a very structured wine, with moderate acidity, well-balanced alcohol content and sweet tannins, never too evident.

The maturation of one year in small French oak barrels of 225 liters of medium toasting allows this wine of great richness to blend and achieve perfect harmony between tannins, acidity and alcohol. The contribution of wood, never invasive, adds a light woody note that joins the already wide range of aromas and flavors, increasing its complexity. None of these elements prevail, but all come together in an intense sensation of pleasantness, balance and harmony that accompanies our senses for a long time. Barbera d'Alba Peiragal reaches maturity 2 years after the harvest and the maturation plateau is between 2 and 5 years.

Tasting Notes

Ruby red color with intense and brilliant garnet edges. Fresh, lively bouquet with a clear hint of black currant, berries, toasted hazelnut and vanilla. Immediately pleasant, balanced and harmonious, the taste is elegant, with enveloping and soft tannins. Pleasant are the spice and the woody note that blend perfectly.