Barbera D’Alba Costa Bruna 6 bottle Case 75cl

Production

The Barbera grapes for this wine were cultivated in a vineyard in Poderi Colla's Tenuta Roncaglia estate, which is a 13 hectare estate (8 of which are under vine) just south of Barbaresco. The vineyard face West and has an altitude is 250 metres above sea level. Vine density is 5,500 plants per hectare and the average annual yield is 4,500 litres. Part of the vineyard was replanted in 1995: about a half a hectare maintained the old vines, planted in 1930, which yields a tiny crop of superlative quality, with small bunches of small, wide-apart berries, intensely coloured, succulent and extremely sweet. The new shoots are the result of a selection of the old vine's understock, grafted onto rootstock type 420/A, which is not very vigorous and has excellent compatibility with the soil and the Barbera variety. The grapes are always harvested by hand and placed into small baskets. Harvesting generally takes place between the 20th to 30th September. The hand picked grapes are immediately destalked and pressed. The grapes are fermented, and given a 10/12 day maceration on the skins at a maximum temperature of 30 degrees Centigrade. Malolactic fermentation follows and is completed before the winter. The wine is matured for 8 to 12 months in Slavonian and French oak cases (partly new) before undergoing a light fining (with egg white) and racking before bottling.