Barbera d'Alba, Cordero di Montezemolo

BARBERA D’ALBA

D.O.C.

Varietal

100% Barbera

Production Zone

From the blend of grapes from various vineyards of the Monfalletto Estate in Lamorrese and Roero. Differing altitudes and exposures lend to a complexity of aromas. Varying ages of vines, from clay and sandy soils

Harvest Period

End of September / Beginning of October

Yield per Hector

53 Hl/Ha - 7,000 bottles/Ha (2,800 bottles/Acre)

Vinification

Fermentation for about 20 days with skin contact for 7-8 days in stainless steel and frequent pumping over. Malolatic fermentation in wood until December

Maturation

In different French and Slovenian wood casks for about 7-8 months. Bottled in the beginning of the summer and released on the market after a few months

Sensory Characteristics

Intense violet color. Mature fruit, cacao, prune, spicy, fragrant nose. Full and fresh mouth. Very soft tannins

Serving Temperature

16 °C / 59 °F

Average Life of Wine

Medium life span. Expresses itself best in the first 4-5 years of life, but enjoyable until about 10 years

Food Pairing

Classic pairing with Piedmont mixed boiled meats, cooked salami with lentils, vegetable flan and the traditional “bagna coada” (warm dip or fondue)

Average Annual Production

40,000/45,000 bottles + magnum 1.5lt