Barbera d'Alba Superiore di Gian Luca Colombo: THE WINE-MAKING PROCESS

The Barbera d'Alba Superiore di Gian Luca Colombo is produced from 100% Barbera grapes grown in the territories of Magliano Alfieri and Roddi, in the province of Cuneo. The original vineyards have an age range between 50 and 90 years and are located at an altitude ranging from 200 to 290 meters above sea level. The vinification process included a maceration phase of the must in contact with the skins (at controlled temperature) for 22-40 days. For the Barbera d'Alba Superiore di Gian Luca Colombo, the aging (as well as the production) varies depending on the vintage in order to obtain the maximum expression of its potential. Generally, it takes place in large Austrian oak barrels (and sometimes in terracotta) for a period of 12-14 months. No clarifications or filtrations have been carried out.

BARBERA D'ALBA SUPERIORE GIAN LUCA COLOMBO: TASTING NOTES

The Barbera d'Alba Superiore di Gian Luca Colombo reveals itself with an intense ruby red color. On the nose, it expresses aromas of black cherry and small red fruits intertwined with floral hints of violet and subtle notes of dark spices. The palate is soft and full-bodied, enhanced by a smooth tannic texture and a robust fresh-savory trail that lingers in the long finish. It pairs well with semi-mature and aged cheeses, as well as tasty red meat-based dishes.