Barbera d'Alba - Serra


- DENOMINAZIONE:
- BARBERA D'ALBA
- EXPOSURE AND ALTITUDE:
- East in Serraboella at 280-320 masl, West in Rivoli at 260-300 masl
- GRAPE:
- 100% Barbera
- PLACE OF ORIGIN:
- Serraboella di Neive e Rivoli di Alba – LANGHE
- TRAINING:
- Guyot, Planted in 1980
- VITICULTURE:
- Organic with the sole use of sulphur and copper natural compound, manual or mechanic
mowing to avoid herbicides, harvest is exclusively manual - VINIFICATION:
- Barbera is all vinified with the same philosophy: subject to pressing and destemming then he ferments and macerate two weeks in stainless steel. At the end of the winter he is brought to the wood barrels where he stays for 1 year. Barrels volume vary between 10 to 25 hectoliters, made of Slavonian wood with an age of 15 years
- SOIL:
- The more Clayey soils are used for this grapes, more delicate slopes, east facing in Serraboella. Marly limestone belonging to the Marne di Sant’Agata fossili sabbiose, more or less evolved, meaning that soils are white alternating to clay-coloured ones