|Composition of the land
||Mainly calcareous clay soils, alternating with layers of whitish marl.
||Grapes are collected exclusively by hand, quickly brought to the cellar for destalking and soft pressing to extract from the peel and the outer area of the grape only the most noble and aromatic fractions. Fermentation, at a controlled temperature, takes place in thermo-conditioned tanks. Maceration of the skins lasts 8 days, during which the fermenting juice is regularly recycled from the bottom to the top of the tank in order to integrate the tannins softly and extract the color slowly. This procedure is finished throughout when the wine is almost completely dry.
||In the traditional Slavonian oak barrels helps to make the wine more harmonious and increases the fineness of the bouquet. The sweet sensation is essentially due to the moderate acidity and to the delicacy of tannins. The Barbera d’Alba reaches maturity after 2 years after harvest and ripening is between 2 and 6 years.
||Barbera is a wine for every meal, completes in every occasion. It goes well with tasty appetizers, pasta dishes with rich sauces and meat dishes, boiled or roasted, but also enhances the extremely traditional soups. It is also perfect for snacks with fresh meats and hard cheeses.
||Price Marchesi di Barolo Barbera d'Alba Ruvei 2017 € 9.80