BARBERA D’ALBA DOC Superiore 2013
Growing locations: Alba, Albaretto della Torre, Barolo, Castiglione Falletto, Cherasco, Diano d’Alba, Grinzane Cavour, La Morra, Monchiero, Monforte d’Alba, Novello, Roddi, Roddino,
Serralunga d’Alba, Verduno
Soil: calcareous clay, siliceous limestone
Vine training: espalier with Guyot pruning
Picking: 100% by hand
Harvest time: 1-15 October
Maximum yield in grapes: 10 tons/ha
Maximum yield in wine: 70%
Vinification: destemming and crushing; alcoholic fermentation with selected yeasts for 5-6 days on the skins at a controlled temperature (26-28°C), with frequent pumping over the cap.
Malolactic fermentation: induced by selected bacteria, concurrent with the alcoholic fermentation.
Aging: 4 months in French wood, followed by 8-10 months in stainless steel prior to bottling.
Alcohol (minimum): 12.5% vol.
Total acidity (minimum): 4.5 g/L
Net dry extract (minimum): 23 g/L
Serving temperature: 18-20°C.
Storage: wine with a cellar life of 4 or more years, depending on the vintage; best kept in cool, dark, dry surroundings at a constant temperature.
Food/wine pairings: tasty soups, white meat and fowl in aromatic stews, grilled red meat, eel, salted and dried cod, aromatic fish soups, medium mature cheeses.