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Barbera d'Alba

Grape : Barbera
Municipality of production : Monforte d’Alba
Altitude above sea level : approx. 400 metres.
Soil type : slightly sandy, clay
Exposure : south east

Wine training system : Classic Guyot.
Maximum production/ha : 10.000 kg/ha.
Vinification procedure : fermentation for 15 days in stainless steel tanks
Maturation : 1 year in oak barrels, partly in barriques, partly in medium-large oak barrels to obtain balanced and controlled wooden flavoured wines.

Colour : Red ruby with orange reflexes.
Scent : Raspberries and cherries.
Taste : dry, identifiable body and balanced tannic level.
Alcohol : 14-14,5 % (varying according to year).

Food suggestion : main courses, grilled meat, entrees.
Barbera d'Alba