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La Barbera d’Alba DOC 2023
Virna BorgognoAvailable
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Barbera
Soft pressing, maceration in stainless steel tanks at a maximum temperature of 28°C for 8/10 days, immersion of the pomace by means of pumping over and rotary shovel. Subsequent decanting and aging for at least 10 months. Bottling in July/August of the year following the harvest and aging for a few months in bottles laid down.
Bright ruby red colour; intense nose, with delicate hints of vanilla and chocolate that are barely perceptible. Dry, warm sip, with balanced acidity contrasted with a good structure.
First courses with meat sauces, stews, braised meats, game, mature cheeses.
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