Marchesi di Barolo
Barbera d'Alba Superiore Peiragal 2023
| Denomination | DOC Barbera d'Alba Superiore |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Barbera |
| Aging | After malolactic fermentation, 60% of the wine matures for one year in French oak barriques and the remaining 40% for one year in 30 hl Slavonian oak casks; after blending, it rests for 6 months in vitrified cement tanks. |
- Format and alcohol content: 0.75 l bottle, 14.5% vol; Barbera d’Alba Superiore Peiragal 2023
- Region of origin and producer: Piedmont; Marchesi di Barolo, winery established in 1806
- Vinification process: Maceration for 10-12 days at controlled temperature with pump-overs
- Aromas and flavours: Notes of wild berries, morello cherry and vanilla; soft tannins and full structure
- Pairings and serving: Ideal with vitello tonnato, roasts, game; serve at 14–16 °C
Description
What kind of wine it is
Barbera d’Alba Superiore Peiragal is a red wine from Piedmont with great character, crafted by Marchesi di Barolo. Made from Barbera grapes, this wine embodies the refined style of the Barbera d’Alba Superiore denomination. In the glass, it displays an intense purple-red colour with violet highlights. On the nose, it offers a complex aromatic profile, where notes of wild berries and morello cherry blend with hints of vanilla. On the palate, it is full and enveloping, supported by robust yet sweet tannins and a long finish with elegant woody nuances.
Where it comes from
This wine originates from hillsides with steep slopes, locally known as Peiragal. The soils are characterised by compact calcareous-clay formations interspersed with large stones. This soil composition reduces surface water availability, forcing the vine to push its roots deep into the ground. The result is a wine with remarkable structure and a harmonious sense of place. In the kitchen, it pairs perfectly with classic Langhe starters, such as vitello tonnato, as well as rich first courses and medium-aged cheeses.
How it is produced
The grapes, harvested by hand, are immediately destemmed and crushed. Vinification involves a phase of temperature-controlled maceration lasting about ten days, accompanied by pump-overs to encourage the extraction of colour and tannins. After malolactic fermentation, part of the wine matures in French oak barriques, while the remainder is aged in Slavonian oak casks for one year. Finally, the blend rests in vitrified cement tanks for six months, completing its maturation process until perfect balance is achieved.
History and Curiosities
Peiragal is an ancient dialect term that refers to steep slopes characterised by compact calcareous-clay soil and large stones. This particular soil composition limits the absorption of rainwater, forcing the vines to root deeply in search of underground moisture. From this challenge of nature comes a structured and harmonious red wine, a proud expression of Marchesi di Barolo winery which, since 1806, has preserved the winemaking tradition of Piedmont, offering enthusiasts a glass of absolute elegance and true to its territory.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1800
- Oenologist: Marco Marsili
- Bottles produced: 1.500.000
- Hectares: 105
| Name | Marchesi di Barolo Barbera d'Alba Superiore Peiragal 2023 |
|---|---|
| Type | Red green still |
| Denomination | Barbera d'Alba DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Barbera |
| Country | Italy |
| Region | Piedmont |
| Vendor | Marchesi di Barolo |
| Story | History and Curiosities Peiragal is an ancient dialect term that refers to steep slopes characterised by compact calcareous-clay soil and large stones. This particular soil composition limits the absorption of rainwater, forcing the vines to root deeply in search of underground moisture. From this challenge of nature comes a structured and harmonious red wine, a proud expression of Marchesi di Barolo winery which, since 1806, has preserved the winemaking tradition of Piedmont, offering enthusiasts a glass of absolute elegance and true to its territory. |
| Origin | Piemonte, Italia |
| Soil composition | Large, very compact calcareous-clay formations, with large stones |
| Fermentation | 10–12 days |
| Production technique | Hand-picked grapes; fermentation with maceration at controlled temperature for 10–12 days with frequent pumping over; malolactic fermentation; ageing 60% for one year in French oak barriques and 40% for one year in 30 hl Slavonian oak casks; resting for 6 months in vitrified cement tanks. |
| Wine making | Hand-harvested grapes, quickly destemmed and gently crushed; fermentation with maceration at controlled temperature for 10–12 days with frequent pump-overs; racking at the end of fermentation at the optimal extraction level; malolactic fermentation before ageing; ageing for 60% for one year in French oak barriques and 40% for one year in 30 hl Slavonian oak casks; after blending, it rests for 6 months in vitrified cement tanks. |
| Aging | After malolactic fermentation, 60% of the wine matures for one year in French oak barriques and the remaining 40% for one year in 30 hl Slavonian oak casks; after blending, it rests for 6 months in vitrified cement tanks. |
| Allergens | Contains sulphites |