Barbera d’Alba DOC

GRAPE

Barbera

WINEMAKING

The grapes come from the Roero area and from our vineyards surrounding the hamlet Torriglione, next to the winery. Barbera is the only variety to whom we systematically apply a green harvest, in order to reduce the yields. Alcoholic fermentation happens in concrete and/or stainless steel and lasts around 12-15 days. Then malolactic takes place in concrete and/or stainless steel and cold stabilization happens outdoor or in conditioned steel tanks. After stabilization, the wine ages for some months in concrete, steel and plastic, before being bottled, usually in April-May of the year after the harvest.

NOTE

Our Barbera is not smoothed by any oak aging and henceforth it is characterized by a bright acidity and a pretty high level of alcohol, if compared to the other Trediberri wines. This wine shows a full body and highlights a fruity character, rather than elegance and finesse. Its perfect pairing is the traditional Bollito misto (Boiled meat platter).

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Focus

Torriglione

This Cru forms the hill at the foot of the hamlet from which it takes its name. In front of Rocche dell’Annunziata, but with a more compact, clay soil.

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The 2018 Vintage

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The 2017 vintage

2017 has been one of the hottest and driest seasons of our time.

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The 2016 vintage

2016 has been one of the most amazing vintages of the last decade.

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The 2015 vintage

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The 2014 Vintage

View the 2014 vintage weather analysis

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The 2013 Vintage

2013 vintage signalled that it was to be an ‘old-style’ late harvest with an unusual and challenging spring.

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The 2012 Vintage

2012 vintage began with one of the most severe winters ever, with temperatures as low as -15°C (5°F) in early February. Following this unexpected cold burst, spring saw plentiful, though not excessive, rainfall.

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