Barbera D’Alba Peiragal 2013

BARBERA D’ALBA DOC PEIRAGAL

Barbera grape variety

Production area

Peiragal is an old dialect term for hills of good slope consisting of large formations of very compact clayey limestone soil with large stones. These conditions limit the absorption of rainfall and promote very deep rooting of the vines, seeking the moisture that rises, by capillarity, from the deep layers. The result is the production of sparse clusters and, therefore, a very structured wine with moderate acidity, well-balanced alcohol presence and sweet tannins, never too prominent.

Vineyard cultivation

Counter-espalier with Guyot pruning on good sloping hills.

Vinification

The grapes, freshly harvested, arrive at the winery intact and are quickly crushed and gently destemmed to extract only the noblest and most aromatic fractions from the skin and outermost area of the berry. Fermentation, at controlled temperature, takes place in thermo-conditioned tanks. After a 9-day maceration at 28 to 30° C, the wine was separated from the pomace when fermentation was now complete. Potted in specially made vitrified concrete vats with cork insulation, it maintains a post-fermentation temperature of about 22° for a long time. In this way, malolactic fermentation starts spontaneously, ending as early as December.

Refinement

Maturation for one year in small, medium-toasted 225-liter French oak barrels allows this wine of great richness to blend and achieve perfect harmony between tannins, acidity and alcohol. The contribution of wood, which is never invasive, adds a slight woody note that joins the already wide range of aromas and flavors, increasing its complexity. None of these elements prevails, but all come together in an intense feeling of pleasantness, balance and harmony that accompanies our senses for a long time. Barbera d’Alba Peiragal reaches maturity 2 years after harvest, and the maturation plateau is between 2 and 5 years.

Organoleptic characters

Ruby-red color with deep, bright garnet edges. Fresh, lively aroma with distinct hints of black currant, berries, roasted hazelnut and vanilla. Of immediate pleasantness, balance and harmony, the taste is elegant, with enveloping and soft tannins. Pleasing are the spice and woody note that blend perfectly.

Food pairings

Barbera Peiragal is complete on any occasion. It goes very well with typical Langhe appetizers, vitello tonnato and vegetable flan, with first courses with rich condiments and main courses of meat, boiled or roasted, but it also enhances traditional minestrone dishes beyond measure. It is an ideal companion to tomes and moderately aged hard cheeses.

Serving temperature 18° C

Alcohol content 14 % Vol