2006, distinguished by little rainfall and a succession of extended periods with temperatures above or below the average, in which spells of rapid vegetative development alternated with relatively inactive periods. All the early and medium-early ripening grapes benefited especially in balanced acidity and very intense aromas. In cellars, wines are showing very complex bouquets, right acidity and adequate alcohol: properties which are perfectly in line with Alta Langa needs.
Winemaker: Paolo Giacosa
Grapes: 100% Barbera d'Alba
Growing Area: San Defendente (Canale)
Alcohol: 14,5 %
Food: It pairs with pasta, risotto, barbecue, cheese and salami.
Colour: Deep ruby red with garnet hues.
Nose: Wide, complex, notes of cherry, blackberry together with notes of spices, tobacco and hay.
Palate: Rich of currant flavours, amazingly fresh, velvety, medium to full body, fine texture, with pleasant silky acidity softened by ageing in oak.
Serving: 16 - 18 °C
Cellaring: 8 - 10 years
Exposure: S, SW
Vines age: 15-30 years
Yield: 7000 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 and conic oak vats at controlled temperature. The maceration is medium acting using délestage and, partially, submerged cap technique for over 18 days.
OAK REFINEMENT: the ageing of 18 months is made in medium size oak casks (2500-4000 litres) and a little part in barriques and tonneaux.
San Sefendente Oltredieci Barbera d’Alba SUPERIORE is a complex Barbera with different aspects that can surprise for an attractive richness of aromas and flavours of red fruit.
This wine beyond 10 years is the proof of the potentiality of ageing of the barbera grown in these hills.