Renzo Seghesio Barbera d'Alba Superiore 2019 Production Method The fruit for the Barbera d’Alba Superiore originates in the middle portion of the Ginestra side. The grapes are destemmed and delicately crushed maintaining up to 30% whole berry. Fermentation lasting for 16 days with Saccharomices Pombe, with separation of the liquid and solid portion in the initial stages (day 3 to day 7). After racking the aging takes place in tonneaux (Allier and Nevers) for 8 months,then Slavonian oak barrels (Garbellotto, 3.200 lt) for additional 10 months.The Barbera d'Alba Superiore is full and harmonious: fresh and intense with sophisticated texture, balanced and perfectly integrated acidity; flavourful with a palate imbued with dark cherries, plum, blackberries and spices. The finish is long and delicious WINE Red wine, medium body, structured and complex VINTAGE 2019 ORIGINE state Pajana della Ginestra. Monforte d’Alba SOIL AND CHARACTERISTICS Sandy, calcareous and limestone, west-facing exposure GRAPE VARIETY 100% Barbera PLANTING DENSITY Guyot, 4,500 vines per hectare HARVESTING TIME Late September, hand harvest ALCOHOL 15% PH 3.56 TOTAL ACIDITY g/l 5.68 COLOUR Intense ruby red BOUQUET Cherries, berries, strawberries, liquorice, stones and dark chocolate
