Company Name:Cantina Franco Molino, Cascina Rocca

Vintage2004 

Format750 ml

ColorRed 

CategoryStill Wine 

Country/RegionItaly, Piemonte

Type of VineBarbera

AppellationBarbera d'Alba

ClassificationD.O.C. 

Alcohol Percentage14.5 %

Sugar Rate0-5 g/l 

Rating(s)

Decanter Magazine:
(-)

General

Tasting Notes:It comes from an ancient vineyard in the municipality of La Morra that produces a reduced quantity of bunches, about 7.000 kg bunches/ha. The vines are cultivated following the classic Guyot method, with short lopping. The grapes are harvest at the begin of October and carried in small chests in the winery where they are immediately pressed. The fermentation is traditional, with marc’s steeping, and lasts about 10 days in steel tanks with constant controlled temperature and soft frequent remounted of the must. After the second spontaneous malic-lactic fermentation, the wine is ripened in small French oak casks (225 litre) for 18 months for seasoning and for six months laid in the bottles for further refinement. The Barbera d’Alba Riserva has an intense and bright purple red colour; the bouquet is fruity, intense with vanilla and spices scent. Its taste is dry, warm, mellow and pleasantly tasting of wood because of the seasoning. The mention “Riserva” is given to those wines that have more than 12,5% volume alcohol and one year’s ageing in barrels. This wine is good for long ageing; it has to be preserved in horizontal position in a cool and dark room of about 12° C. It goes well with red meat, strong cheese. Comments: - Decanter: *** ; - I vini di Veronelli 2008: 90 points.

Packing and Packaging

Empty Bottle Weight:600 gr

Bottle Size:cm 8 x 8 x 30 high

Case Weight:16,00 kg

Case Size:26,50 x 33,00 x 32,50 cm

Number of Rows:5

Number of Cases per Row:10

Number of Cases per Palette:50

Palette Weight:800,00 kg

Palette Volume:cm 80 x 120 x 162,50 high

Available Quantity:240

Vineyard

% of Grape / Cépage:100% barbera

Soil:white marly

Date of Harvest:begin of October

Type of Harvest:by hand

Vinification (Wine-making)

Method:The fermentation is traditional, with marc’s steeping, and lasts about 10 days in steel tanks with constant controlled temperature and soft frequent remounted of the must. After the second spontaneous malic-lactic fermentation, the wine is ripened in small French oak casks (225 litre) for 18 months for seasoning and for six months laid in the bottles for further refinement.

Temperature:25 - 27 ° C

Length:about 10 days

Malolactic:yes

Barrel

Age of Barrel:0 - 2 years

Type of Wood:French oak casks of 225 litre

Aging Time:18 months

Percentage of New Barrel:50%

Bottle

Date of Bottling:2008/03/14

Aging Potential:10 years

Cork Size:mm 24 x 44

Cork Material:natural cork

Bottle Type:bordolese

Chemical-Laboratory analysis

Extract:28.00 g/litre

Color Intensity:intense and bright purple red colour

Total Acidity:6.00 g/litre