The Barbera d'Alba Superior it has its ancient roots between 700 and 800, when the first vines grown in Piedmont began to be vinified. The process of winemaking of this wine is divided into several phases: after a careful selection of the grapes in the grape variety, which usually takes place in the last ten days of September, these are placed in stainless steel containers to start the fermentation phase and maceration which will last about two weeks. Malolactic fermentation will then follow in November, which is a fermentation process that will bring the wine to maturity and is subsequent to alcoholic fermentation. L'refinement, which generally takes place in French oak barrels, has a duration of 18 months, far exceeding the 12 months of refinement required for naming superior.

Tasting Notes

Intense ruby red color with purple reflections, the nose shows a fruit in full maturity, with excellent fresh overtones. In the mouth the tannin is important, maintaining the classic backbone of Barbera, also due to its pleasant acidity.

Pairings

Accompanies cheeses, first and second courses of the land cuisine.