Barbera del Monferrato Superiore DOCG

The grapes for Barbera del Monferrato Superiore macerate on the skins for fourteen days in stainless steel and spend six months in first- and second-use barrique and tonneaux. The result is a long-lasting and full-bodied palate with notes of cherry, cocoa, and vanilla.


Wine exported to

USA, Japan, Australia

Most recent awards

  • 2013 | Vinous91
Grape Varieties:

90% Barbera 10% Freisa

Fermentation container:

Stainless steel

Length of alcoholic fermentation:

2 weeks

Type of yeast:

Indigenous

Fermentation temperature:

20-28 °C (68-82.4 °F)

Maceration technique:

Pumpovers and délestage

Length of maceration:

4 weeks

Malolactic fermentation:

Yes

Aging containers:

Barrique and tonneaux

Container size:

225 liters and 900 liters

Container age:

First/Second use

Type of oak:

French

Bottling period:

July

Aging before bottling:

6 months

Closure:

Diam

Organic:

No

Vineyard name:

Palareto

Vineyard location:

Vignale Monferrato

Soil composition:

Calcareous clay

Vine training:

Guyot

Altitude:

308 meters (985 feet) above sea level

Yield:

70 quintals/hectare

Exposure:

Southwestern

Years planted:

1990

Age of vines:

30 years old

Time of harvest:

Early October

Total yearly production (in bottles):

25,000

Tasting notes:

Dark red. Red and black cherry along with vanilla and coffee. Smooth, fresh and long-lasting. Mellow, full-bodied and opulent.

Serving temperature:

Best served at 18-20 °C (64.4 - 68 °F).

Food pairings:

Roasts, red meat, game and aged cheese.

Aging potential:

6 years

Alcohol:

Alc. 15% by vol.; total acidity: 5.6 g/L; residual sugar: trace; pH: 3.46

Winemaker:

Matteo Macchi