Barbera d’Alba "PEIRAGAL" DOC MARCHESI DI BAROLO

Made from 100% pure Barbera grapes. The origin of the vines is the classic DOC area of Alba. For the vinification, the grapes, just harvested, arrives in the cellar intact and is quickly crushed and gently destemmed to extract from the skin and from the outer area of the berry only the most noble and aromatic fractions. The fermentation, at controlled temperature, takes place in thermo conditioned tanks. After a maceration of 9 days at 28 - 30 ºC, the wine is separated from the marc after fermentation. Racked in vitrified concrete vats, specially made with a cork insulation, it keeps the post-fermentative temperature of about 22 ºC for a long time. In this way the malolactic fermentation starts spontaneously, ending already in December. The aging after the maturation of one year in small French oak barrels of 225 liters of medium toasting allows this wine of great richness, to amalgamate and achieve a perfect harmony between tannins, acidity and alcohol. The contribution of wood, never invasive, adds a slight woody note that joins the already wide range of aromas and flavors, increasing the complexity. None of these elements prevails, but they all merge into an intense sensation of pleasantness, balance and harmony that accompanies our senses for a long time. Barbera d'Alba Peiragal reaches maturity after 2 years from harvest and the ripening plateau is between 2 and 5 years.

Characteristics of Barbera DOC

The wine has a ruby red color with bright garnet edges. The scent is fresh, lively, with a clear hint of black currant, berries, toasted hazelnut and vanilla. The taste of immediate pleasure, balance and harmony, the taste is elegant, with tannins enveloping and soft. Pleasant are the spicy and woody note that blend perfectly.

Recommended pairings while tasting this Piedmont red wine

It goes very well with the typical appetizers of Langhe, veal with tuna sauce and vegetable flan, first courses with rich seasonings and main courses of meat, boiled or roast, but it also exalts the traditional soups. It is the ideal companion of tomes and hard cheeses moderately aged. The optimal serving temperature is 16 ºC in a large glass that promotes oxygenation.