The Barbera d'Alba di Cordero di Montezemolo is obtained from 100% Barbera grapes. The vineyards are located between the municipalities of La Morra and Alba and the Roero area (CN) and are rooted in clayey-loamy soils characterized by varying percentages of sand and concentrations of trace elements. After the manual harvest carried out in the last week of September, the clusters were transported to the cellar for immediate pressing. The alcoholic fermentation of the must took place in stainless steel tanks for a period of 8-10 days, with maceration in contact with the skins. The aging occurred for 5-6 months in French oak barrels and barrels up to 5000 liters from French and Slavonian oak.

BARBERA D'ALBA CORDERO DI MONTEZEMOLO: TASTING

The Barbera d'Alba di Cordero di Montezemolo presents itself with an intense ruby red color. On the nose, it offers scents of plum and ripe small dark berries that meet hints of withered violet and warm notes of tobacco, cocoa, and sweet spices. The palate is full and intense, supported by a velvety tannic structure and a lingering fruity and spicy finish. It pairs excellently with cold cuts and cheeses as well as rich first and second courses of land, especially if based on red meats.