TECHNICAL SHEET

Zabaldà
name:
Zabaldà [ʤabal`da]
denomination:
Barbera d’Alba DOC
year:
2012
variety:
Barbera 100%
VINEYARD
 
location:
San Sebastiano
county:
Monforte d'Alba
MGA:
-
planted:
2002 - 2009
surface:
1,35 ha
yield:
54 hL/ha
harvest:
23/09/2012 & 29/09/2012
VINIFICATION:
Cold soak after crushing for 2 days. Traditional vinification in stainless steel tank with temperature contro for 8 days. Short maceration after the end of the fermentation.
mlf:
in stainless steel tank
AGEING:
3/5 in new French oak ‘botte’ (40 hL);
1/5 in new Amercian oak barriques;
1/5 in stainless steel;
bottling:
18/09/2013 (Lot L0313261B1)
production:
8700 bottles
ANALYSES
 
alc.% vol.
13,5%
pH:
3,51
total acidity:
6,30 g/l
volat. acidity:
0,53 g/l
resid. sugars:
2,4 g/l
total SO2:
82 mg/l
dry extract:
28,2 g/l

The vineyard: Own vineyards in San Sebastiano subzone of Monforte d’Alba, situated on a hill facing West. It’s divided in 4 blocks (one of which is to be replanted in 2014). The Barbera got hit twice by hail during the vegetation in 2012 and the rains during harvest time forced us to pick it in two tiers to avoid molds or excessive crop loss risks.

The variety: The Barbera is an indigenous grape variety of Piedmont, one of the top-10 most planted in whole Italy. It's been the North-West preferred red on the table for quite a long time because of its spectacular food pairing capabilities (due to its high acidity) and outstanding versatility (due to its different terroir expressions, from the Langhe and Roero to Asti and Monferrato, from Northern Piedmont to Oltrepò Pavese in Lombardy).

The wine: The traditional vinification produced a typical Barbera, fresh, with medium body that will match perfectly antipasti or pasta in red sauces and pizza. Meat is also highly recommended.

The name: The wine is named after the ex-proprietor of the vineyard.

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