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Barbera d’Alba Superiore

Wines

From a 2.5-hectare parcel in Monforte d’Alba — west-facing, 300 meters up, on blue marl and tuff — Claudio Fenocchio farms Barbera with the same conviction his family has brought to these hills since 1864: no added yeast, no shortcuts, fermentation left to indigenous microflora and time. Six months in stainless steel settle the fruit; six more in large Slavonian oak round the edges without masking the grape’s drive.  The result is deep, purple-fruited, and alive — blackberry and plum up front, a savory current of clove and nutmeg beneath, carried by Barbera’s signature bright acidity. Full-bodied, dry, never heavy.

Appellation: Barbera d’Alba Superiore DOC

Type: Red, dry

Varietal: 100% Barbera

Wine Details:

Tasting Notes:
Color: Deep and dark red.
Bouquet: Rather intense with scents typical of Barbera, blackberry and plum with some red fruit notes.
Taste: Full bodied and dry flavor with a distinct and pleasing acidity. Inviting blackberry, blueberry, and plum. Warm spice notes of nutmeg, cloves, and vanilla.
Alcohol: 13-14%.
Total Acidity: Approx. 5.8-6.3 g/L.
Serving Temperature: Serve at 17° C (62º F).
Pairing: Roasted meats, meat-based ragú, Piemontese tagliatelle pasta dishes and cheeses.

Vinyard Notes:
Production Area: Monforte d’Alba.
Vineyard area: 2.5 hectares.
Exposure: West.
Altitude: 300 meters a.s.l.
Soil: Elveziano with clayey sediments blue marl and tuff.
Vine Age: 30 years.

Winemaking Notes:
Harvest: Harvest: Mid October.
Vinification: Traditional method of fermentation of the grapes in contact with the skins, without added yeasts, for around 10 days in stainless steel tanks.
Aging: Six-months in stainless steel tanks and six-months in large Slavonian oak casks, with successive maturation in the bottle before release.