In the peasant culture of the first half of the 1900s, the Piedmontese term “Viè” contained the essence of conviviality and sharing. “Andé a viè”, in Piedmontese dialect, was the daily habit of going to visit the neighbors and spend the evenings, after hard work in the fields, chatting sharing a glass of red wine.
The Barbera is the result of the blend of the best vineyards together and vinified according to traditional methods.
The result is a scarlet, ruby wine with frequent violet highlights. Its full, fruity nose whets the appetite with blackberry, plum, rose petals and jam, spiced with hints of pepper and cinnamon. A wine with a fine structure, mouth-filling flavour, and a long aromatic finish. It is well combined with tasty dishes such as pasta with meat sauce, minestrone, grilled pork, stewed white meats, and mature cheeses.
VINEYARD: Produced from the grapes of several vineyards on Alba’s hills.
SOIL: Marly, clay-limestone.
GRAPE: 100% Barbera.
AVERAGE DENSITY: 4500 vines/hectare.
TRAINING: Guyot with arched canes.
HARVEST: First two weeks in October.
VINIFICATION: Crushing of the grapes, destemming, controlled temperature fermentation in concrete and steel tanks, maceration of 7-10 days.
AGING: 6 months in steel tanks and 6 months in bottle, lying horizontally in an underground cellar.