Delivery time 2-3 working days
The grapes for this Barbera come from the family's vineyards in Monforte D'Alba. The hand-picking of the Barbera grapes usually takes place in September. After destemming and light pressing, the must is fermented in a temperature-controlled fermentation tank. The wine is then matured for six months in stainless steel tanks.
Notes of red fruits such as cherry, blackberry and strawberry dominate the aroma spectrum. On the palate, the Barbera appears fresh, velvety and has a present but very well balanced acidity. Medium body.
This barbera goes well with pasta, pizza and starters. Enjoy immediately and for the next 4 years.
The producer Alessandria Gianfranco
Gianfranco Alessandria, with the support of his wife Bruna and daughter Vittoria, runs the winery today, continuing the family tradition that began two generations ago.
After the death of his father in 1986, Gianfranco first attended the viticulture school in Alba and learned to be a vintner. Then he began to manage the inherited business. He first produced grapes on around 4 hectares of intact vineyards, which he then sold to the cooperative for further processing. But right from the start, his ambition was to make authentic wines from his grapes. Step by step he began to modernize the winery and equip it with the necessary machines and equipment. At first he only produced small quantities of his own wines, but his was very well received and over the years production increased steadily and today the winery produces around 50,000 bottles a year.
The winery is located in Monforte d'Alba, one of the most famous communities in the Barolo area and stands for Barolo wines of great character and structure with freshness, elegance and longevity. Today the company owns a total of 5.5 hectares and leases an additional 1 hectare of vineyards on the San Giovanni Cru, which also enables the winery to produce great Barolo single-site wines.
The family's way of working is based on natural principles and respects the times and methods that are necessary to produce a sustainable product. The winery has been cultivating organic viticulture for years and only uses sulfur, verdigris or copper sulfate for treatment. From the very beginning, Gianfranco started with a drastic reduction in the number of grapes per hectare, which favors better ripening of the grapes and makes them healthier and more resistant to the climate. The winemaking takes place with short maceration times in temperature-controlled vertical fermentation tanks and maturation in small French barriques.
The family is undeterred on its way and its development and with daughter Vittoria the next generation is already in the starting blocks.