BARBERA D'ALBA SUPERIORE
Production area: Castellinaldo, Vergne and Diano d'Alba
Variety: 100% Barbera
Type of Soil: sandy marl and clay
Altitude: 250 m above sea level
Year of planting: 1974- 1984
Training system: traditional Guyot
Harvest: Manual, in September - October
VINIFICATION AND AGING
Maceration: with cap of about 10-12 days in wooden vats, (depending on the year) with frequent pumping over.
Malolactic fermentation: in steel barrels
Aging: in barrels of 2500-5000 liters of Slavonian oak. (Garbellotto)
(The time of wood aging is variable and follows the needs of the individual vintages)
Bottling: placed it horizontally for about six months.
Annual production: about 10.000 bottles, depending on the year