Barbera d’Alba Superiore

Harvested manually in early October, it is vinified through a soft destemming, followed by fermentation in stainless steel with selected yeasts at controlled temperature and 15 days of maceration on the skins with frequent pumping over. It is first aged for 14-16 months in French oak barriques and then for 12 months in horizontally placed bottles. It does not have a production continuity since only exceptional vintages are vinified; the production is consequently variable.

Vine

100% Barbera

Production area

Roero

Designation

DOC

Altitude

280 above s.l.

Exposition

Southeast

Soil

Sandy

Growing

Counter-espalier

Pruning

Guyot

Bottle

75 cl

Technical notes about Barbera d'Alba Superiore ``Mario Costa`` DOC

CharacterTasting notes

Barbera d’Alba Superiore Mario Costa Selection shows an intense ruby red color. The scent is persistent and gives off hints of blackberry, raspberry and sweet notes of tobacco. It is a wide wine, it impresses with its fresh softness and roundness, but at the same time it has an enveloping and persistent intensity.

 

Wine & FoodPairing

Barbera d’Alba Superiore Mario Costa Selection should be served at 16-18 °C. It goes perfectly with red meats, stuffed pasta, game and seasoned salami.