Giacomo Fenocchio's Barbera d'Alba Superiore is produced from plants of over thirty years grown in Monforte d'Alba. The 2.5-hectare vineyard has a western exposure and an altitude of about 300 metres above sea level, on Helvetian soil with clayey sediments, blue marl and tuff. The harvest takes place in mid-October and, after a careful selection of the grapes, the alcoholic fermentation is carried out in steel vats. The refinement is carried out 6 months in steel, 6 months in Slavonian oak barrels, with further maturation in the bottle, before being placed on the market.

BARBERA D'ALBA SUPERIORE GIACOMO FENOCCHIO: TASTING

Giacomo Fenocchio's Barbera d'Alba Superiore enters the glass with an intense ruby red colour, with garnet reflections. In the mouth, it is powerful, full-bodied, great acidity and balanced tannin. It is interesting to combine it with medium-aged cheeses with an intense and creamy taste such as Taleggio; or to delicious rustic pici deli with sausage and gorgonzola.