Renzo Seghesio Barbera D'ALBA 2021 PRODUCTION METHOD The grapes are destemmed and delicately crushed, up to 30% whole berry. Fermentation with Saccharomices Pombe, with separation of liquid and solid portion in the initial stages. Total duration of fermentation: 16 days. Racking and aging in tonneaux (Allier and Nevers) for 5 months, then Slavonian oak barrels (Garbellotto, 3.200 lt) for additional 5 months The Barbera d’Alba is fresh, long and intense: a balanced and perfectly integrated acidity bring to the fore fine notes of plum and red berries The Barbera d’Alba is harmonious, fresh, long and intense: the acidity is balanced and perfectly integrated bringing to the fore fine notes of plum and red berries WINE Red wine, medium body, structured and complex VINTAGE 2020 ORIGIN Santa Maria – La Morra/ Pajana della Ginestra – Monforte d’Alba SOIL AND CHARACTERISTICS Lime-rich marles in Santa Maria, calcareous limestone in Ginestra GRAPE VARIETY 100% Barbera PLANTING DENSITY Guyot, 4,500 vines per hectare HARVESTING TIME Early October, hand harvest ALCOHOL 14.5% PH 3.62 COLOUR Intense ruby red BOUQUET Plum and marasca cherry, berries and spices FLAVOUR Full fresh and harmonious with a balanced and persistent aftertaste FOOD PAIRING Game meat, Seasoned Cheeses
