Barbera d’Alba
Varietal: 100% Barbera
Production: 24.000 bottles
Soil: fine sand
Exposure and altitude: various / 310-250 m above sea level
Harvest: manual, end of September
Training system: vertical trellised
Pruning: Guyot
Planting Density: 4800 plants/ha
Yield: 60 hl/ha
Vinification: 6-8 days maceration in stainless steel
Aging: at least 3 months in wood
Serving temperature: 18/20°
Back to the list of winesIn pairing with
Capon, cardoon, cauliflower and anchovies extract (colatura) with white truffle
Recommended by Restaurant Davide Palluda di Canale
www.davidepalluda.it
