Barbera d’Alba

Fossamara

First vintage: 1996

Barbera, here in Castellinaldo, has always been considered the most important variety.

In fact, thanks to the territory from which we come, barbera takes on organoleptic characteristics that stand out from the others. Here with this label we find it in its simplest expression, vinified only in steel tanks, to give the opportunity to feel the scents and flavors of the barbera of our lands.

BARBERA D’ALBA

Fossamara

Barbera

100%

Grapevine	100% Barbera
Production area	Castellinaldo d’Alba – Roero
Land	Sandy, with low percentages of silt and clay
Exposure / Altitude	280 – 330 m
Breeding / Pruning	counter-espalier / Guyot
Planting density	5,000 vines per hectare
Yield per hectare	60hl
Harvest	Manual at the end of September
Vinification	10 to 12 days of maceration; frequent délestages and punching down; temperature controlled, maximum regime 28°C.
Refinement	8 months in stainless steel, 6 months in bottle
Bottles per year	10.000
Pairings	Very tasty first and second courses, roasts, medium-aged cheeses
Formats	0.75L – 1.5L

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Frequently Asked Questions

Curiosities and questions about Barbera Fossamara and related concepts

In this bottle you feel the freshness, aroma and fruitiness of barbera. A classic Barbera, aged in steel for 6 months before bottling. Thanks to the softness of the soil in this vineyard, Fossamara, with very low acidity characteristics, this barbera remains full and round in flavor.

A cru, from the French verb croître (to grow), means “that which grows in an area,” and indicates a specific vineyard in a given geographic region from which a particularly high-quality wine is made.

The word cuvèe stands for a wine composed of the blending of several wines. By blending different wines, it is possible to balance the flavors and perfect the tastes expressed by the various crus.

The term guyot is named after its originator, Dr. Jules Guyot, who in the mid-19th century gave birth to this vine training system. Guyot at Cascina del Pozzo is the simple one so with only one head of fruit. On red wines we leave 6 to 8 buds depending on the vigor of the plant and a single spur of 2 buds for the following year. This leads to more quality and less quantity.

Batonnage is a technique used to stir a fermenting wine that will then move on to barrel aging. The action brings the lees, that is, the yeast residues necessary for alcoholic fermentation, to the surface. Batonnage is traditionally carried out with a bâton or “stick.”

Tonneaux, from the Latin word “tunna,” means “cask” or “vessel.” These are wooden barrels, originating in the Bordeaux area of France, spread throughout the world, used for aging wine.