Barbera d’Alba Superiore

technical profile

Following a manual harvest of Barbera grapes in our vineyards in Madonna di Como (Alba), during this process we make a careful selection, in the cellar the grapes are destemmed and pressed. This is followed by a spontaneous fermentation in large concrete tanks, at a temperature between 22°C and 28°c for about 12 days. This is followed by a soft pressing and ageing into large oak barrels for 10 months. Then 4 months of aging in bottle.

tasting notes

Ruby red color. Fresh red fruits and spicy hints on the nose. On the mouth softness and fresh acidity.

perfect pairing

In Piedmont the Barbera Superiore with its structure goes very well with meat-filled pasta dishes and tasty main courses, even in the rest of the world there are many recipes that accompany this fresh wine, but at the same time with a full taste. In Portugal, typical of Porto, there is the tripas à modo do Porto (tripe with beans). Moving to Norway instead, fårikål (lamb meat and cabbage). In Uzbekistan, plov (spiced rice made from mutton, onions, dried grapes). In Brazil then the Feijoada (bean soup with pork cuts, served with rice). In Mongolia instead the Buuz (ravioli stuffed with meat). In Nepal, thukpa (very spicy meat broth in which pasta and vegetables are seasoned).