Barbera d’Alba Superiore
BARBERA D’ALBA DOC, Superiore Salgae CLASSIFICATION: Barbera d’Alba DOC ZONE OF ORIGIN: Langhe, municipality of Treiso VARIETIES AND PERCENTAGES: Barbera 100% SOIL TYPE, EXPOSURE AND ELEVATION: the terrain is composed of calcareous white marl with a low clay content, of marine origin. Elevation varies from 200 to 350 metres above sea level. South-westerly exposure. BOTTLES PRODUCED: around 1,500 bottles. YIELDS PER HECTARE: 80 ql/ha ANALYTICAL DATA Alcohol: 14-15% vol. Net dry residue: 28-30 g/litre Total acidity: 5.5-5.8 g/litre ORGANOLEPTIC CHARACTERISTICS Colour: very deep carmine red with violet highlights Nose: full of character with floral and spicy notes. Tasting Notes: full and arresting with clear notes of ripe red fruit.