The “Superiore” version of Amalia’s Barbera d’Alba is obtained from vinification of the finest grapes from the Sant’Anna vineyard, aged in wood.
Appellation: Barbera d’Alba Superiore Doc
Municipality: Monforte d’Alba
Grape: 100% Barbera
Surface area: 0.7 ha in the Sant’Anna area.
Vineyards: Mainly westerly exposure, at an average altitude of 450 metres above sea level, area characterised by clay and limestone, with constant breezes. Lequio Formation soils originating in the Serravallian/Late Tortonian period.
Year planted: 1998
Vine training system: Guyot
Vine density: 5000 plants/ha
Yield: 7.0 tonnes/ha
Vinification: The grapes are harvested exclusively by hand, with meticulous sorting of the bunches. After maceration on skins for about 10 days, the wine undergoes malo-lactic fermentation. It ages in used French oak tonneaux, 500 lt, for at least 12 months and then undergoes a period of bottle ageing before release for sale.
