Barbera d’Alba DOC

"Ansisa"
Winemaking Philosophy

The vineyards are located in recently formed soils (dating back to five million years ago) where numerous marine fossils, left behind when the Padana sea withdrew, can still be found. These sandy soils, which contain almost no limestone at surface level and are mainly siliceous, tend to be rather dry loose, soft soils which make it possible to bring out the fruity characteristics of the wine.
Vinification is traditional, with maceration on skins for 10 days and fermentation at a temperature of 25-28 °C. This is followed by malolactic fermentation in steel. Several months' bottle ageing are necessary in order to improve the characteristics of the bouquet and smoothness on the palate.

Tasting Notes
  • Colour: ruby red shading to purple.
  • Bouquet: opulent and intense, with a lively, fruit filled fragrance cherry, plum and blueberry.
  • Palate: dry, smooth and full flavored Displaying red fruit jams. The finish is sweet and persistent.
Statistical information
  • Grape variety: Barbera
  • Alcohol: 13.50 % vol.
  • Appellation: Barbera d’Alba DOC
  • Aging: minimum 3 months on the lees in steel vats.
  • Growing Region: Langhe e Roero
Area di coltivazione