TECHNICAL SHEET

Zabaldà
name:
Zabaldà [ʤabal`da]
denomination:
Barbera d’Alba DOC
year:
2013
variety:
Barbera 100%
VINEYARD
 
location:
San Sebastiano
county:
Monforte d'Alba
MGA:
-
planted:
2002 - 2009
surface:
0,90 ha
yield:
63 hL/ha
harvest:
10 - 11/10/2013
VINIFICATION:
Destemming & cold maceration for 2 days, fermentation for 8 days at cotrolled t°. Maceration for a few days after fermentation ends.
mlf:
in stainless steel tank
AGEING:
97% in old Slavonian oak ‘botte’-s (30 hL);
3% in French oak barriques (225 l);
bottling:
30/03/2015 (Lot L03132BAZ)
production:
9200 bottles (760 cases)
ANALYSES
 
alc.% vol.
13,5%
pH:
3,55
total acidity:
6,20 g/l
volat. acidity:
0,68 g/l
resid. sugars:
2,7 g/l
total SO2:
82 mg/l
dry extract:
29,5 g/l

The vineyard: is situated on a West facing hill. The soil is mostly caly with some limmestone and tuff, thus it’s considered “cold”. This permits slower and more homogeneous ripening.

The variety: autochthonous for Piedmont, one of the 10 most planted in all Italy. The preferred everyday red in North-Western Itlay because of its spectacular food pairing capabilities (due to its high acidity) and outstanding versatility.

The wine: fruity, expressive and an easy quaffer, as the Barbera should be.

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

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