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Denomination: Barbera d'Alba D.o.c. 2019
Alcohol: 14%
Vintage: 2019
Training system: Guyot
Grape variety: 100% Barbera
Altitude: 300 m.s.l.m.
Exposure: West
Geological origin: Lequio formation - alternation of more or less cemented sandstone, compact sand and marl;
Soil type: Typic Ustorthent, fine and calcareous, of the hilly slopes;
Plant density: 4500 vine stocks / ha surface;
Training system: espalier;
Pruning system: Guyot;
Production yield in grapes: 9000 kg of grapes / ha surface;
Production yield in wine: 6300 L wine / ha.
TASTING NOTES
Color: ruby red with garnet and violet reflections;
Smell: fruity, intense, with notes of cinnamon and cloves;
Taste: well balanced acidity, soft and with a long and persistent aftertaste.
GASTRONOMIC PAIRINGS
Young red wine, very fruity, which goes well with appetizers, first courses and meat dishes.
SERVING TEMPERATURE: 18 ° C.
FEATURES
The grapes are harvested between the end of September and the first week of October. Transported to the company, it is de-stemmed, crushed and sent to the thermo-conditioned stainless steel tanks where the alcoholic fermentation takes place. This lasts about a week and takes place at a temperature of 27-29 ° C.
After racking and racking, the wine is kept on the fine lees (sur lies), at a temperature of 20-22 ° C, for a period of at least two months and here it also completes the malolactic fermentation.
Subsequently, taking advantage of the winter cold, it is left for 3-4 months at low temperatures to favor the deposit of the turbid and clarification.
Finally, in the summer following the harvest, the Barbera d’Alba D.o.c. it is bottled and after a few months of rest in our cellar it is ready for marketing.
Denomination: Barbera d'Alba D.o.c. 2019
Alcohol: 14%
Vintage: 2019
Training system: Guyot
Grape variety: 100% Barbera
Altitude: 300 m.s.l.m.
Exposure: West
Geological origin: Lequio formation - alternation of more or less cemented sandstone, compact sand and marl;
Soil type: Typic Ustorthent, fine and calcareous, of the hilly slopes;
Plant density: 4500 vine stocks / ha surface;
Training system: espalier;
Pruning system: Guyot;
Production yield in grapes: 9000 kg of grapes / ha surface;
Production yield in wine: 6300 L wine / ha.
TASTING NOTES
Color: ruby red with garnet and violet reflections;
Smell: fruity, intense, with notes of cinnamon and cloves;
Taste: well balanced acidity, soft and with a long and persistent aftertaste.
GASTRONOMIC PAIRINGS
Young red wine, very fruity, which goes well with appetizers, first courses and meat dishes.
SERVING TEMPERATURE: 18 ° C.
FEATURES
The grapes are harvested between the end of September and the first week of October. Transported to the company, it is de-stemmed, crushed and sent to the thermo-conditioned stainless steel tanks where the alcoholic fermentation takes place. This lasts about a week and takes place at a temperature of 27-29 ° C.
After racking and racking, the wine is kept on the fine lees (sur lies), at a temperature of 20-22 ° C, for a period of at least two months and here it also completes the malolactic fermentation.
Subsequently, taking advantage of the winter cold, it is left for 3-4 months at low temperatures to favor the deposit of the turbid and clarification.
Finally, in the summer following the harvest, the Barbera d’Alba D.o.c. it is bottled and after a few months of rest in our cellar it is ready for marketing.
The Company Agricola San Martino includes 8 hectares of property, of which 3 hectares of vineyards surrounded by woods, ventilated by the Ligurian breezes and kissed by the sun.
Most of the vineyards are cultivated in Dolcetto and are located on the slopes of Clavesana.The soul and prestige of the Az. Agricola San Martino are recognized above all in the character of the "Dogliani D.o.c.g Superiore", the noblest of red wines, obtained from a careful and severe selection of Dolcetto docg grapes and from the selected productions of Sauvignon Blanc and Chardonnay.
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