Barbera d'Alba DOC - Cravanzola

Barbera d'Alba DOC - Cravanzola

Vineyard: some hillside vineyards located in the municipality of Castellinaldo d'Alba
Planting years: 1990, 2005, and 2010
Grape variety: 100% Barbera
Exposure: from South to South-east
Soil: mixed, marl, and sandy
Farming: on the hills, the Barbera rows are planted with low trellising and pruned in Guyot style. The cultivation is predominantly manual, inspired by maximum respect for the environment. Fertilization operations are moderate (only with organic substances or green manure in the inter-row) and pest control (only treatments with active ingredients that have a low environmental impact).
Harvest: in the first part of October, the ripe grapes are hand-picked with careful selection of the bunches.
Organoleptic notes: the color is ruby with cardinal nuances, the aroma is rich in floral and fruity notes, particularly of red fruit jam. The taste is full and elegant, with a pleasant acidity.
Storage: kept in a lying bottle, away from light and vibrations, at a temperature of 14°-16° C it offers the best of itself for up to 6 or 7 years after the harvest.

Barbera d'Alba DOC - Cravanzola: How is it produced

Vinification: in the winery, the grapes are crushed and destemmed, and then the must ferments in steel tanks at a controlled temperature of 30° C with daily pump overs and punch downs. The maceration lasts for 6-8 days.
Aging: after racking, the wine ages for 6 months in steel containers and, after bottling, it refines in the bottle for at least 3 months.

Azienda Agricola Cravanzola, Piedmont

Ingredients Barbera d'Alba DOC - Cravanzola

Nutritional values