(From 2013 Vintage) The Barbera d’Alba is the most traditional wine among Piedmont wines. The grapes come from vineyards of mainly calcareous clay soils, alternating with layers of whitish marl, able to ensure the wine an excellent structure and to equip it with a vigorous but balanced character. The product specification allows for the vinification of Barbera d’Alba also with a small percentage (up to 15%) of Nebbiolo d’Alba, in order to increase finesse and elegance. The Cantine dei Marchesi di Barolo uses this opportunity, together with the selection of the locations of the vineyards and the attention to the perfect maturation of the grapes, the wine achieves more softness and structure, but with low acidity.
(From «nv» Vintage) VINIFICATION: Grapes are collected exclusively by hand, quickly brought to the cellar for destalking and soft pressing. The grapes undergo fermentation at a controlled temperature in stainless steel tanks 28-30° degrees C. (82-85° F.). Maceration of the skins lasts around 8 days, during that time the fermenting wine is regularly recycled from the bottom to the top of the tank in order to take all the elements present on skins and to extract the color slowly and softly. Wine is racked when it is almost completely dry. AGING: The assembly in traditional large casks of Slavonian oak helps to make the wine more harmonious and increase the finesse of the bouquet. The sweetness is due largely to the moderate acidity and tannins extracted from small medium toast French oak barrels, where a part of the Barbera Ruvei is aged for several months. Barbera d’Alba Ruvei reaches maturity after 1 year from the harvest and matures further between 3 and 6 years.