CASTELLINALDO BARBERA D’ALBA D.O.C
This wine, produced during the best vintage years, is the result of an accurate selection from the vineyards in Barbera.
Exposure: East - south/east
Grapevine: 100% Barbera.
Soil Type: Medium texture characterised by sand and clay.
Vinification: Accurate hand selection and picking of the grapes, then destemming and pressing. Fermentation at controlled temperature for about 20 days in stainless steel tanks and with the submerged cap method for other 20 days. Maturation on yeasts for 10 months.
Ageing: 16 months in Rovere oak barrels and 3 months in barrique
Tasting Notes: It has a deep red colour with purple hues and a vinous pronounced bouquet of macerated red fruit. It has a warm, enveloping and pleasantly sharp taste and full-bodied structure that prevails over its almond finish.
Longevity: 5/6 years.
Alcohol Content: 15% - 15,5%Vol
Serving Temperature: 16°-18°C.
Food Pairings: First courses, braised or grilled meats, ripe cheese.
CASTELLINALDO BARBERA D’ALBA D.O.C
This wine, produced during the best vintage years, is the result of an accurate selection from the vineyards in Barbera.
Exposure: East - south/east
Grapevine: 100% Barbera.
Soil Type: Medium texture characterised by sand and clay.
Vinification: Accurate hand selection and picking of the grapes, then destemming and pressing. Fermentation at controlled temperature for about 20 days in stainless steel tanks and with the submerged cap method for other 20 days. Maturation on yeasts for 10 months.
Ageing: 10 months in stainless steel tanks and 30 months in bottle.
Tasting Notes: It has a deep red colour with purple hues and a vinous pronounced bouquet of macerated red fruit. It has a warm, enveloping and pleasantly sharp taste and full-bodied structure that prevails over its almond finish.
Longevity: 5/6 years.
Alcohol Content: 15% - 15,5%Vol
Serving Temperature: 16°-18°C.
Food Pairings: First courses, braised or grilled meats, ripe cheese.