Barbera d'Alba DOC 2024

• South-west exposures at 250-300 m.
• Calcareous and clay-rich soils.
• Traditional Guyot on upward-trained vertical trellises.
• Vines 15-25 years old; 4,500 plants per hectare.

• Fruit is crushed and destemmed.
• Long submerged-cap maceration lasts about two weeks, depending on vintage.
• Fermentation in temperature-controlled stainless steel at 28 C.
• Maturation remains entirely in stainless steel before bottle rest.

Cropping level: approximately 80 quintals of grapes per hectare.

Ruby red with garnet highlights that become more evident with age. Delicate yet intense and persistent on the nose; warm, full, complex, dry and harmonious on the palate.

• Steel-only maturation emphasizes Barbera's fruit and freshness.
• Calcareous-clay soils lend structure and savory definition.
• A versatile style for cured meats, fresh cheese and shellfish.