Barbera d'Alba Superiore Denominazione di origine controllata Cichin
Ruby red with orange reflections. The nose is complex, fruity with hints of plum and cherry jam, spicy.
On the palate it is structured, enveloping and soft while maintaining the typical freshness of the grape. Aged in barrique and tonneau for about 18 months.
Product Name: Barbera d’Alba Superiore DOC
Cépage: Barbera
Appellation: Barbera d’Alba
Classificaton: DOC
Color: red
Type: still
Country/Region: Piedmont
Vintage: 2017
Alcool percentage: 15 % vol.
Sugar rate: < 0.2 g/l
Number of bottles produced: 2,500
Vineyard
% of Grape / Cépage: 100% barbera
Soil: sandy – calcareous
Exposure: sud
Agricultural method: lotta integrata (integrated struggle)
Year of plantation: 2000
Date of harvest: October 2017
Type of harvest: manual in crates
Geolocation: 44.8005352098124, 7.926152842848899
Winemaking
Method: steel and aging in wood
Temperature:25 °C
Lenght: 20 days
Malolactic: in steel
Aging: wood
Age of barrels: second passage barriques and new tonneau
Wood type: Freanch aok
Barrels type: barrique e tonneau
Level of toast: average
Percentage of new barrel: 50%
Aging time in wood: 18 month
Minimum aging in bottle: 12 month
Bottle
Empty bottle weight: 450 g
Date of bottling: 2018
Aging potential: 15 years
Cork size: 26×44
Cork material: cork
Bottle type: Bordolese
Chemical Analysis
Dry extract: 31 g/l
Total acidity: 5.8 g/l (tartaric acid equivalent)
Volatile acidity: 0.62 g/l (acetic acid equivalent)
Total SO2: 84 mg/l
Free SO2: 18 mg/l
Barbera d'Alba Superiore D.O.C. Cichin
Ruby red with orange reflections. The nose is complex, fruity with hints of plum and cherry jam, spicy.
On the palate it is structured, enveloping and soft while maintaining the typical freshness of the grape. Aged in barrique and tonneau for about 18 months.
Base information
Product Name: Barbera d’Alba Superiore DOC
Cépage: Barbera
Appellation: Barbera d’Alba
Classificaton: DOC
Color: red
Type: still
Country/Region: Piedmont
Vintage: 2017
Alcool percentage: 15 % vol.
Sugar rate: < 0.2 g/l
Number of bottles produced: 2,500
Vineyard
% of Grape / Cépage: 100% barbera
Soil: sandy – calcareous
Exposure: sud
Agricultural method: lotta integrata (integrated struggle)
Year of plantation: 2000
Date of harvest: October 2017
Type of harvest: manual in crates
Geolocation: 44.8005352098124, 7.926152842848899
Winemaking
Method: steel and aging in wood
Temperature:25 °C
Lenght: 20 days
Malolactic: in steel
Aging: wood
Age of barrels: second passage barriques and new tonneau
Wood type: Freanch aok
Barrels type: barrique e tonneau
Level of toast: average
Percentage of new barrel: 50%
Aging time in wood: 18 month
Minimum aging in bottle: 12 month
Bottle
Empty bottle weight: 450 g
Date of bottling: 2018
Aging potential: 15 years
Cork size: 26×44
Cork material: cork
Bottle type: Bordolese
Chemical Analysis
Dry extract: 31 g/l
Total acidity: 5.8 g/l (tartaric acid equivalent)
Volatile acidity: 0.62 g/l (acetic acid equivalent)
Total SO2: 84 mg/l
Free SO2: 18 mg/l