Barbera del Monferrato Superiore DOCG
The grapes for Barbera del Monferrato Superiore macerate on the skins for fourteen days in stainless steel and spend six months in first- and second-use barrique and tonneaux. The result is a long-lasting and full-bodied palate with notes of cherry, cocoa, and vanilla.
Wine exported to
USA, Japan, Australia
Most recent awards
- 2013 | Vinous91
Grape Varieties:
90% Barbera 10% Freisa
Fermentation container:
Stainless steel
Length of alcoholic fermentation:
2 weeks
Type of yeast:
Indigenous
Fermentation temperature:
20-28 °C (68-82.4 °F)
Maceration technique:
Pumpovers and délestage
Length of maceration:
4 weeks
Malolactic fermentation:
Yes
Aging containers:
Barrique and tonneaux
Container size:
225 liters and 900 liters
Container age:
First/Second use
Type of oak:
French
Bottling period:
July
Aging before bottling:
6 months
Closure:
Diam
Organic:
No
Vineyard name:
Palareto
Vineyard location:
Vignale Monferrato
Soil composition:
Calcareous clay
Vine training:
Guyot
Altitude:
308 meters (985 feet) above sea level
Yield:
70 quintals/hectare
Exposure:
Southwestern
Years planted:
1990
Age of vines:
30 years old
Time of harvest:
Early October
Total yearly production (in bottles):
25,000
Tasting notes:
Dark red. Red and black cherry along with vanilla and coffee. Smooth, fresh and long-lasting. Mellow, full-bodied and opulent.
Serving temperature:
Best served at 18-20 °C (64.4 - 68 °F).
Food pairings:
Roasts, red meat, game and aged cheese.
Aging potential:
6 years
Alcohol:
Alc. 15% by vol.; total acidity: 5.6 g/L; residual sugar: trace; pH: 3.46
Winemaker:
Matteo Macchi
