Nom de la compagnie:Azienda Agrivinicola Sebaste SRL.

Millésime2003 

Format750 ml

CouleurRouge 

CatégorieVin tranquille 

Pays/RégionItalie, Piemonte

CépageBarbera

AppellationBarbera d' Alba

ClassificationD.O.C. 

Alcool13 %

Généralités

Notes de dégustation:«Il Barbera», or, as Italians more commonly say, «la Barbera», is the wine that more than others has accompanied the history of the poorest people in these lands. As this is the stock that best withstands the great diseases which in past centuries almost annihilated Piedmont’s vine growing, this grape was given maximum distribution to fulfil domestic requirements, using Dolcetto and Nebbiolo grapes for the wines that were to be sold. Commonly used for family purposes and considering the plant’s good rendering and strength, the product ended up being quite abundant in quantity but of very poor quality, identifying for a long time this type of image with the wine produced by these grapes. Only in the past twenty years, owing to the intuition of some producers who saw enormous potential in this wine and owing also to a drastic reducing of rendering by hectare and innovative refining techniques, there was a real trend inversion. Thus Barbera became one of the most important grape varieties, as well as the most requested in the whole Piedmont production on the same level as Nebbiolo and Dolcetto. Our Barbera is produced from the excellent grapes cultivated in rented lands, and from constant dedication to pursue quality and low production

Vignoble

% de raisin / cépage (type de vin):100 % Barbera

Facteurs climatiques pour maturité / conditions requises pour les vendanges:Solar Exposure S/SE

Vinification (fermentation)

Méthode:Soft crushing of hand collected grapes with destemming and fermentation in stainless steel controlled temperature tubs. Maceration lasts around ten days with intense pumping up, to encourage the extraction of tannin and colour. Soft crushing of hand collected grapes with destemming and fermentation in stainless steel controlled temperature tubs. Maceration lasts around ten days with intense pumping up, to encourage the extraction of tannin and colour. Soft crushing of hand collected grapes with destemming and fermentation in stainless steel controlled temperature tubs. Maceration lasts around ten days with intense pumping up, to encourage the extraction of tannin and colour. One year in oak casks with a capacity of 20 Hl.