Barbera d’Alba Superiore

95Luca Maroni 2016
CrownTouring Club Italiano 2016

It is 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. 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.

49,00

Vine

100% Barbera

Production area

Canale

Designation

DOC

Altitude

290-310 above s.l.

Exposition

Southeast

Soil

Sandy

Breeding

Counter-espalier

Pruning

Guyot

Bottle

75 cl

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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. 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.

The Barbera d’Alba Superiore Mario Costa is the highest expression of our Barbera grapes. A superiority that immediately reaches the nose and palate.

Above all, this wine has a longest shelf life and aging potential. The ‘Mario Costa’ is produced in Roero, the hill area near the city of Alba.

It is an aged Barbera and – passing time – it becomes more full and balanced. Sometime with notes of wood in the aftertaste.

Barbera has strong tannins, never too aggressive. Therefore it shows a slender body and an incredible acidity although it grows in relatively warm areas.

In conclusion, the strength of our Barbera is drinkability. You can drink this wine as an aperitif or to match classic Piedmontese appetizers. For istance vitello tonnato and cured meats. But if you opt for a full-bodied Barbera – like Mario Costa is – you can also serve it with more elaborate dishes like truffle risotto, game, or a Fassona tartare with truffle.