Barbera d’Alba DOC “la” – Virna Borgogno

Vinification: Grapes are soft-pressed and macerated with grape skins for 8 to 10 days at a maximum temperature of 28°C, and remounting marc is immersed. During spring, the wine is decanted into wooden or steel casks, which stay for 10 months before bottling. The bottled wine is laid down for 3 to 4 months before packaging and consignment.

Tasting Note: This Barbera wine has an intense ruby-red colour and a full bouquet that opens up with oxygenation, revealing plum and violet scents with hints of resins and spices. It has a full, warm, and lingering flavour. We recommend drinking it from the second to the sixth year.