Barbera d’Alba DOC Superior

€ 17,80
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Veglio Angelo’s Barbera d’Alba DOC Superior is made from Barbera grapes grown on clayey and calcareous soils, in vineyards facing south-east and south-west.
The vines are trained using the Guyot system, with a density of around 4,000 vines per hectare.

The harvest takes place in early October, with the bunches selected directly in the vineyard.
Once at the winery, the grapes are destemmed and gently crushed.
Fermentation takes place in temperature-controlled vats, at a temperature of between 25 and 27 °C, for approximately 6–8 days.
During this phase, periodic pumping-over is carried out to facilitate the extraction of compounds from the skins.


After racking, the wine continues to mature in wooden barrels, acquiring the structure and character that distinguish this β€˜Superior’ version.

 

Alcohol content: 14% vol.

 

 

──────── IN THE GLASS ────────

β€’ COLOUR: intense ruby red.
β€’ NOSE: vinous and assertive, with an intense profile accompanied by an ethereal quality.
β€’ PALATE: dry and full-bodied, with moderate acidity and light tannins.
The palate is structured, yet retains a pleasant and balanced character.

 

──────── FOOD PAIRINGS ────────

Barbera d’Alba Superior is ideal for pairing with rich, flavourful dishes, in which the wine’s structure can find the right balance.It pairs particularly well with pork dishes and strong or spicy cheeses.

 

──────── SERVING ────────

Serve at a temperature of between 18 and 20 °C.

To fully appreciate its aromatic profile and structure, it is best served in a generously sized red wine glass.

 

──────── STORAGE ────────

It is estimated to have a storage potential of approximately 8 to 10 years, provided the bottle is kept under appropriate conditions.

 

────── WINE INFORMATION ──────

β€’ Producer: Veglio Angelo
β€’ Appellation: Barbera d’Alba DOC Superior
β€’ Type: still red wine
β€’ Grape variety: Barbera
β€’ Region: Piedmont
β€’ Soil: clay and limestone
β€’ Vineyard aspect: south-east and south-west
β€’ Planting density: approximately 4,000 vines per hectare
β€’ Training system: Guyot
β€’ Harvest: early October
β€’ Vinification: temperature-controlled fermentation between 25 and 27 °C for approximately 6–8 days, with periodic pumping over
β€’ Ageing: in wooden barrels
β€’ Allergens: contains sulphites

 

The vintage of the bottle available may differ from that shown in the product image.