VINIFICATION: Pressing and destemming of the grapes around mid January. After ten days of cold maceration, yeasts injection on a small heated quantity. Fermentation temperature controlled by mother nature, repeated pumping overs, soft almost till dry, final racking.
AGEING: After two more cleaning rackings, 24 months maturation, 30% in barriques, 70% in Slavonian oak barrels, following evolution in the bottle
TASTING NOTE: Ruby red colour with garnet tinges. Ethereal, spicy, with cherry hints, sour cherry, raspberry, currant in alcohol, cocoa and balsamic notes. In the mouth is warm, full, of great structure, fine and balanced.
Barbera d'Alba is the most traditional wine from Piedmont. The grapes come from vineyards laid out in calcareous-clay soil, alternated with layers of whitish marls, which ensures that the wine has an excellent structure and a vigorous but balanced personality. Production Regulations allow Barbera d'Alba to be made with a small percentage (up to 15%) of Nebbiolo d'Alba, in order to increase its finesse and elegance. Cantine dei Marchesi di Barolo winery makes use of this option which, when combined with selecting the position of the vineyards and the care given to obtain perfectly mature grapes, yields a softer and more structured wine that is less acidic.
The wine ages in traditional Slavonian oak barrels that make it harmonious and enhance the elegance of the bouquet. Its sweetness is essentially due to the moderate acidity and to its delicate tannins. Barbera d'Alba matures 2 years after harvest and reaches its peak between 2 and 6 years of age.
The color is ruby-red with purple shades. The fragrance is fresh with fruity notes reminiscent of blackberries, red fruit jam and spicy scents of vanilla and toasted hazelnut. The taste is full and rich, with a slight touch of tartness. The oaky note is clear but well blended with the other aromas.
Barbera d’Alba is an ideal wine for the entire meal and a perfect companion for every occasion. It pairs well with savory appetizers, first courses with rich sauces and second courses made with boiled or roasted meat. This wine also enhances the flavor of traditional vegetable soups. It is the ideal pairing for fresh cold cuts and hard cheeses.
Grape variety: Minimum 85% Barbera, up to 15% Nebbiolo
Barbera D’Alba Peirgal Magnum - Marchesi Di Barolo
Barbera Peiragal is a perfect companion for every occasion. It matches well with all the typical Langhe appetizers, such as veal with tuna sauce and vegetable soufflés, pastas with rich sauces and boiled or roasted meats. It enhances traditional vegetable soups and is the ideal partner to moderately mature cheeses.
Cannubi is a long, gently sloping hill right in the middle of the Barolo area. Here the Helvetian and the Tortonian soils blend together forming blue-grey marls rich in magnesium and manganese carbonate that turn light grey on the surface when they come into contact with the air and weather elements. The result is a combination of different clays and fine sands saturated with a strong limestone component of magnesium carbonate and manganese. Technically called Marls of Sant’Agata fossils, but in jargon known as Toû, they are composed on average of 55% clay, 30% sand and 15% limestone. Surrounded by higher hills, the Cannubi hill is protected from storms and high winds and it benefits from a unique microclimate.
Barolo Cannubi matures 6 years after being harvested and reaches its peak condition between 6 and 25 years of age.
This wine is garnet-red in color with ruby reflections. Its intense nose has distinct traces of roses, vanilla, licorice, spices, toasted oak and a gentle scent of absinth. The flavor is full and elegant, good-bodied and austere with remarkably elegant tannins. The spicy personality and the hints of wood blend perfectly.
this wine is well matched with traditional Langhe egg pasta, Tajarin, ravioli, red meat dishes, stews, braised meats and game. It is also the ideal companion for sheep and goat’s milk and mildly-aged cheeses.
Sarmassa is located on a south-eastern facing slope. Despite the fact that the surrounding area originated in the Tortonian era, from a geological perspective, significant soil erosion due to the steep slope of the hill, caused the soil to take on the typical characteristics of the Helvetian period. Therefore, it is composed mainly of clay and limestone and has a very substantial percentage of stones. The significant quantity of stones, combined with clay, limits the growth of the Nebbiolo grape and prepares the vines to react quickly to climatic variations, enabling clusters to ripen perfectly.
Barolo Sarmassa reaches maturity after 8 years from harvest and its peak condition is between 8 and 30 years of age, making this wine structured, colorful, tannic and long-lasting. Barolo Sarmassa is characterized by its deep garnet red color. Its nose is intense and has distinct traces of wild rose, vanilla, licorice and spices, as well as delicate pine resin and tobacco aromas. The taste is full and elegant, full-bodied with evident tannins. The pleasant spicy and woody properties blend perfectly.
Barolo Sarmassa is well-matched with traditional Langhe egg pasta, tajarin and meat-stuffed ravioli, as well as with roasts, stews, braised meats and game. It is also the ideal companion for goat’s milk and mildly aged cheeses.