Barbera d'Alba Superiore Ciabot della Luna, Voerzio Martini

BARBERA D'ALBA SUPERIORE CIABOT DELLA LUNA

D.O.C.

Municipality

La Morra

Variety

100% Barbera

Plants/ha

6,000

Planted vineyard's year

1978

Training sistem

Guyot

Sun exposition

South East

Soil

characterized by the Marne of Sant’Agata: they are mixed clay, fine sand and calcareous components

In the vineyard

Over the past 30 years it has been significantly increased leaf area compared to the amount of bunches, in order to obtain consistently high quality grapes

Thinning

The selection of the grapes takes place mainly in the vineyard during the entire phase of fruit set, veraison and ripening. Four/five green harvest are made manually in order to reduce the production per hectare and to have clusters all equal with a uniform ripening

Harvest

it is done by hand using small crates in order to haven’t broken grapes before the crushing

Vinification

the alcoholic fermentation takes place with emerged cap in stainless steel tanks and it lasts 14/15 days. This process takes place with controlled temperature and oxygenation. All the operations after the fermentation are made using nitrogen in order to protect the wine from oxygen, to preserve aromatic and colorant substances and to limit the use of sulfites

Ageing

after the malolactic fermentation, the ageing takes place in barriques: 250 Lt, French oak (60% new, 40% second passage) for 6 / 8 months to give a very low hints of wood at the wine

Dry extract

32g/L

Colour

intense ruby red color with purple shades

Bouquet

full, rich, ample fragrance with abundance of red fruits hints; prevalence of plum and blackberry, with fresh jam final

Flavour

hot, vigorous, rich of sweet and fruity notes, harmony of vinous and fresh hints with great finish of vanilla and pomegranate