Barbera d'Alba "RUVEI" DOC MARCHESI DI BAROLO

The grape used for its vinification is that of Barbera for at least 85% of the grapes, blended with Nebbiolo which is used for a maximum of 15%. The vinification foresees that the grapes, just harvested, arrive in the cellar intact and is quickly crushed and gently destemmed to extract from the skin and from the outer area of the berry only the most noble and aromatic fractions. The fermentation, at controlled temperature, takes place in thermo conditioned tanks. The maceration on the skins lasts about 8 days, interspersed with frequent pumping over to allow the must to appropriate all the trace elements present and to gently extract the coloring material. Racking occurs when the product is almost completely dry. The aging of the wine foresees that the aging in the traditional oak barrels of Slavonia contributes to make the wine more harmonious and increase the finesse of the bouquet. The sweet sensation is mainly due to the moderate acidity and delicate tannins. Barbera d'Alba reaches maturity after 2 years from harvest and the ripening plateau is between 2 and 6 years.

Characteristics of Barbera d'Alba DOC

The color of this sensational wine of the Piedmontese tradition is deep ruby red, with purple nuances. The aroma is fresh, with fruity notes reminiscent of blackberry, red fruit jam and spicy hints of vanilla and toasted hazelnut. The taste is full and enveloping, with a slightly evident acidulous vein. Clean, but well blended with the remaining sensations, the woody note.

Recommended pairings while tasting this Piedmont red wine

This wine is suitable to accompany all the dishes of the local tradition, throughout the meal. Complete on every occasion. It goes very well with tasty appetizers, pasta dishes with rich seasonings and main dishes of meat, boiled or roast, but it also exalts the traditional minestroni. It is the ideal companion for snacks with fresh meats and hard cheeses. The optimal serving temperature is 16 ºC in a large glass.