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2019 started slowly due to a long-lasting winter season. A rainy April and a fresh May produced a season in line with more traditional development. The high temperatures during June and July combined with the availability of water in the soil to create the conditions for rapid plant growth. August was mild with good rainfall. The harvest started regularly. The grapes were healthy with slightly higher acidity than the average and, for the red ones, a high accumulation of anthocyanins and an excellent polyphenol profile.
Vintage: 2019
Winemaker: Paolo Giacosa
Grapes: 100% Barbera
Growing Area: Canale, Priocca, Govone, Santa Vittoria
Alcohol: 13,50 % by volume
Food: It pairs with pasta, risotto, roasted meats, cheese and salami.
Young Aged
Light Bodied
Sweet Dry
Steel Oak
Colour: Deep ruby red with typical purple hues.
Nose: Wide, vinous with notes of violet, cherry, currant, plum and spices.
Palate: Amazingly fresh, velvety, medium to full body, with pleasant silky acidity softened by ageing in oak and fine texture.
Serving: 16 - 18 °C
Cellaring: 4 - 6 years
Exposure: S, SW
Vines age: 15 - 30 years
Soil: Sandy - loamy
Yield: 9000 kg/ha
Harvests: 100% hand-harvested
Training system: Guyot
Farming practices: Sustainable viticulture
PRE-FERMENTATION PROCEDURES: Grape bunches are hand-sorted on a vibrating table and chilled with carbonic snow to avoid oxidation and reduce considerably the use of sulphur. After destemming, berries are hand-sorted on a second vibrating table and finally softly crushed.
This process is “100% screw conveyor free” to handle grapes as gently as possible.
FERMENTATION PROCESS: The must is cooled to preserve its best characters before fermentation in stainless steel vats at controlled temperature. The maceration is medium acting using délestage for over 18 days.
OAK FEFINING: The ageing of 14 months is made in medium size oak casks (2500-4000 litres).
Thanks to the wide aromas and well-balanced taste PAJENA BARBERA D’ALBA is a straightforward, rich, impressive and amazing wine.
We search to enhance the elegance of this very fruity Barbera.
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Credits
StudioNeko – Fanny Barrault – Roberta Favrin – Ph. Giorgio Bava / Sabrina Gazzola / Tino Gerbaldo
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