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.
|Castellinaldo d'Alba - Roero
|Sandy, with low percentages of silt and clay
|Exposure / Altitude
|280 - 330 m
|Breeding / Pruning
|counter-espalier / Guyot
|5,000 vines per hectare
|Yield per hectare
|Manual at the end of September
|10 to 12 days of maceration; frequent délestages and punching down; temperature controlled, maximum regime 28°C.
|8 months in stainless steel, 6 months in bottle
|Bottles per year
|Very tasty first and second courses, roasts, medium-aged cheeses
|0.75L - 1.5L
Frequently Asked Questions
Curiosities and questions about Barbera Fossamara and related concepts
Barbera Fossamara pairs well with tasty first courses. The following are some classics that are well compatible with this label:
Barbera Fossamara is also ideal with tasty main courses. The following are some examples:
Barbera Fossamara is also ideal with medium-aged cheeses.