Fortemasso
Barbera d'Alba Superiore 2023
| Denomination | DOC Barbera d'Alba Superiore |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Barbera |
| Aging | After several racking operations and the completion of malolactic fermentation, the wine is aged in barriques for 12 months and then bottled 14 - 16 months after the harvest. After 6 months of bottle ageing, the product is ready for sale. |
Awards
-
2023
92/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2023
2One of the most prestigious wine guides in Italy.
-
2023
3Italian Sommelier Association (AIS) guide
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Oenologist: Piero Ballario
- Hectares: 5
The main cultivated vines are the traditional ones of the Langhe, Nebbiolo and Barbera in particular. Read more
| Name | Fortemasso Barbera d'Alba Superiore 2023 |
|---|---|
| Type | Red still |
| Denomination | Barbera d'Alba DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Barbera |
| Country | Italy |
| Region | Piedmont |
| Vendor | Fortemasso |
| Origin | Monticelli Brusati (Brescia) |
| Climate | Exposure: South. |
| Soil composition | Clayey-limestone. |
| Cultivation system | Guyot |
| Plants per hectare | About 4,000 plants/hectare |
| Yield per hectare | 7,000 kg/hectare |
| Wine making | The freshly harvested grapes are brought to the winery and, after destemming and crushing, are fermented in temperature-controlled wine vats, pumping over the cap daily to ensure optimal colour extraction. Once alcoholic fermentation is over, the wine is left to macerate with the skins for a further 7-8 days before being drawn off. |
| Aging | After several racking operations and the completion of malolactic fermentation, the wine is aged in barriques for 12 months and then bottled 14 - 16 months after the harvest. After 6 months of bottle ageing, the product is ready for sale. |
| Allergens | Contains sulphites |