Renato Corino owns a small vineyard, Vigna Pozzo, in La Morra. This vineyard is equipped with old Babera vines and the berries from which the high-quality Barbera D'Alba Pozzo is pressed come from this single location.
During the hand-picking in early autumn, the grapes are carefully selected for further processing. After destemming, fermentation begins in stainless steel fermentation tanks. After about a week, the wine is then transferred to a wooden barrel for the second fermentation. Once this has taken place, the aging process takes place in wooden barrels of different ages over a period of 18-20 months. After all, the wine is stored in the bottle for a short time before it is sold.
In the nose, tart-sweet aromas impress with a hint of ripe cherries and exotic spices. On the palate, the Barbera D'Alba Pozzo is dense, concentrated with fullness and finesse. The typical Barbera acid is very well integrated. A high-quality Barbera with lots of charm.
Goes well with poultry, lamb, risotto and pasta dishes with sausages. Ready to drink: 2022-2032