Barbera d’Alba – CANTINA ORIOLO

CANTINA ORIOLO producer’s sheet

 

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Additional information

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Grape variety

Typology

Denomination

General informations

  • DENOMINATION: Barbera d’Alba Doc

  • VARIETY: Barbera

Vineyard

Wine processing

  • WINE MAKING: Crushing destemming is followed by alcoholic fermantation. It is left in contact with the skins in stainless steel tanks at a controlled temperature, followed by dry racking and cold decantation with transfer to oak barrels

  • AGING: in barrels for 6 months, followed by assemblage in stainless steel, where it stays until the bottling

  • Malolactic fermentation: Immedialtely after alcoholic fermentation, also malolactic fermentation is made

Characteristic

  • TASTING NOTES: intense ruby red colour. The olfactory notes are rich in red fruits with a delicate spicy appeal. On the palate our Barbera comes with strength and body, followed by the typical acidity of Barbera, but with a very sophisticated finale

  • Match with: Very good with white and red meat

  • Serving temperature: Serve a temperature between 16°-18°C (61-64 °F)

Analytical data

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