TECHNICAL SHEET

Zabaldà
name:
Zabaldà [ʤabal`da]
denomination:
Barbera d’Alba DOC
year:
2014
variety:
Barbera 100%
VINEYARD
 
location:
vigna Le Chiese
county:
Monforte d'Alba
MGA:
(regional cru in 2017)
planted:
2002 - 2009
surface:
0,90 ha
yield:
63 hL/ha
harvest:
15/09/2014
VINIFICATION:
Destemming & cold maceration for 2 days, fermentation for 8 days at cotrolled tº. Maceration for a few days after fermentation ends.
mlf:
in stainless steel tank
AGEING:
14 months in old Slavonian oak botti (30 hL);
bottling:
19/03/2016 (Lot L0316082B1)
production:
1200 bottles (100 cases)
ANALYSES
 
alc.% vol.
13,06%
pH:
3,42
total acidity:
6,64 g/l
volat. acidity:
0,60 g/l
resid. sugars:
0,3 g/l
total SO2:
107 mg/l
dry extract:
29,5 g/l

The vineyard: is situated on a West facing hill. The soil is mostly caly with some limestone 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, crisp and «strict», as most of the reds from the Langhe area in 2014.

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

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