300 above s.l.
S-ciass | Barbera d’Alba Superiore
The grapes are harvested manually in late September – early October. They are vinified through a soft destemming followed by fermentation in stainless steel with selected yeasts, at controlled temperature. Afterwards, elapse 12 days of maceration on the skins, with frequent pumping over and delestage. The wine refines for 12-14 months in 5 hl French oak tonneaux. After which it continues to refine for 6 months in bottles lying down.
Technical notes about S-ciass, Barbera d'Alba Superiore DOC
Intense ruby red wine with violet hues. It has a persistent perfume, with hints of rose and blackberry. It is a fruity and soft wine, with good intensity and persistence.
Wine & FoodPairing
It goes well with pork, mushrooms, salami, pasta with meat sauce, roasts, game and medium-aged cheeses.