Barbera d'Alba D.O.C. Castellinaldo

Aware of the extraordinary potential of their terroir, in the mid-1990s Castellinaldo’s winemakers decided to launch an ambitious project to add value to the local Barbera d’Alba. This led to the creation of a sub-designation, which quickly won the public’s affections. Morra pays tribute to this type by reserving the grapes from its oldest vineyard for the wine. The healthy, robust fruit are carefully vinified with a submerged cap to produce a full-bodied, velvety red. Aging in small barrels confers intriguing notes of spices and forest floor. Though in keeping with a tradition that demands immediate approachability, the Barbera d’Alba Castellinaldo is also suited to lengthy aging, which will bring out all of the variety’s qualities.

Grape varietal: 
Barbera.
Production: 
6000-6500 kg grapes per hectare.
Vinification: 
soft crushing and de-stemming, fermentation and medium-long maceration (10-12 days) with del├Ęstage.
Ageing: 
15-18 months in barriques and 6 months in bottle.
Service temperature: 
17-18┬░ C.
Notes: 
wine only produced in the bes vintages. If properly stored, in mantains and improves for 13-15 years.
Barbera d'Alba D.O.C. Castellinaldo.