ettore germano - red wine barbera d'alba superiore

The grapes are picked by hand into small boxes, then destemmed and crushed, then the primary fermentation with the skins takes place for about 7-8 days. The wine is aged in small French oak barrels for about 12 months, bottled, and aged for six months before release.

Tasting notes:ruby-red, with garnet glints. The aroma is of ripe fruit and forest floor, with hints of vanilla; in the mouth the wine is fulland austere; the bright acidity gives a sensation of freshness and prolongs the finish, the flavors consistent with the aroma.

Accompaniments would include salumi, flavorful first courses and main dishes, and medium-aged cheeses.

Barbera d'Alba Superiore Vigna della Madre


TYPOLOGY: Barbera d’Alba DOC

AREA: 1 hectar

STRUCTURE: 100% Barbera

YEAR OF PLANT: 1978

PLANTS TO HECTARS: 4.500

EXPOSURE: SE, 330-370 mt. s.l.m.

LAND: calcareous

YIELD: 9 tons per hectar (3,5 tons per acre)

MEDIUM YEARLY PRODUCTION: 8.500 bottles

HARVEST: usually during the last ten days in october

FERMENTATION: The wine mature in French oak barrels, for about 1 year.

Red

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