Barbera d 'Alba Sbilauta

Barbera d’Alba Sbilauta

• Denomination: DOC
• Variety: Barbera
• Production area: Sorì del Ricchino, Diano d’Alba 
• Altitudine and exposure: 350 m. a.s.l.; South-West
• Soil: Calcareous and clayey with sandy veins

IN THE VINEYARD

• Type of growth: Guyot 
• Fertilizer: Natural manure, green manure
• Harvest: By hand in 20 kg crates; September
• Average production: 55 hl/ha

IN THE CELLAR

• Fermentation: In stainless steel tanks at controlled temperature with maceration on the skins for 12-14 days.
• Aging: About 8 months in stainless steel tanks. 

TASTING NOTES

• Colour: Bright purple-red
• Bouquet: Red fruits, black cherry and spices.
• Taste: Lively, fresh and juicy with a pleasant acidity: a well-balanced Barbera in its most traditional version. In Piedmont, the word sbilauta means “the swing”, on which you move looking for a balance. 

EVOLUTION AND FOOD PAIRINGS

• Evolution: It can be stored up well for 4-6 years.
• Food pairings: Ideal with cold cuts, soups, first courses and soft slightly seasoned cheeses.

REACHED SCORES