A wine capable of expressing its typicality while freeing itself from the stereotype that Barbera is an edgy wine. Great thickness and excellent balance in each component, for a round and fascinating wine, easy to approach.
Monferrato alessandrino – Olivola
from 150 to 250 m a.s.l.
Yield about 70-80 quintals/hectare
12 months in barrels of 15-20 hl and at least 4 months in bottle
The grapes are crushed and de-stemmed and the marc obtained is left to macerate for a week in contact with the musts at a temperature between 25 ° and 28 ° C, in large stainless steel tanks. Frequent pumping over allows excellent color extraction and good body. The malolactic fermentation is carried out and then, the wine is placed in barrels of 15-20 hectoliters for about 12 months. A bottle refinement of at least 4 months follows.
Intense, enveloping and complex aroma, well balanced with the alcohol component. The nose first releases notes of ripe cherry, plum, violet and spices.
At taste it is vibrant, with elegant and silky tannins that emerge in the mouth and complex the olfactory sensations. Excellent acidity, characteristic of the variety.
Alcohol 15% vol., Total acidity 5,6 g/l