Barbera d’Alba Superiore

Lucrezia

First vintage: 2006

Lucrezia, Lorenzo and Gabriele’s sister, was born in the year that superior barbera was first produced, hence the dedication.

To date, this barbera, is aged for 12 months in tonneaux, 12 months in large barrels and a few more months in the bottle. The vines used to produce this barbera are approximately 50 years old.

BARBERA D’ALBA SUPERIORE

Lucrezia

Barbera

100%

Grapevine	100% Barbera
Production area	Castellinaldo d’Alba – Roero
Land	Sandy (66% sand, 30% silt, 4% clay)
Exposure / Altitude	south / 310 m
Breeding / Pruning	counter-espalier / Guyot
Planting density	5,000 vines per hectare
Yield per hectare	50hl
Harvest	Manual at the end of September
Vinification	12 – 15 days maceration; frequent délestages and punching down; temperature controlled, maximum regime 28°C.
Refinement	12 months in 500 L tonneaux, 12 months in large wooden barrel, 12 months in bottle
Bottles per year	12.000
Pairings	Traditional local meat dishes, aged cheeses
Formats	0.75L – 1.5L – 3L – 5L – 12L

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Frequently Asked Questions

Curiosities and questions about Barbera d’Alba Superiore Lucrezia and related concepts

This wine is made from grapes from the oldest vines on our land, some over 50 years old. The first 12 months the wine is aged in tonneaux where the wood imparts a definite characteristic to the wine, then it is softened in the next 12 months in large barrels and then completed in the bottle for the last 12 months.

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.

Vineyards of Rocca Cerreto

Vigne di Rocca Cerreto Cascina del Pozzo Castellinaldo (CN)

Pairings

Meat

Barbera d’Alba Superiore Lucrezia pairs well with traditional local Piedmontese meat dishes. The following are some classics that are well compatible with this label:

Fricandó
Braised Beef
Savoy-style tripe

Donkey stew with polenta
Novarese-style hamburger
Rabbit braised in Roero

This wine also pairs well with aged cheeses.