BARBERA D’ALBA SUPERIORE “DURDUR” D.O.C.G

After the harvest, strictly by hand, in October, the grapes are pressed to separate the stalks from the grapes and fermented with the skins. Fermentation takes place in steel or vitrified cement barrels for about 10 days at a temperature of 24-26 ° C. During this period, the skins and pips release color and tannins. After fermentation, the wine with still the skins is pressed to separate the solid part from the liquid part and put it to rest. It is then racked and filtered to remove the lees and after about 2 months it is placed in wooden barrels to carry out tartaric stabilization and second fermentation (malolactic fermentation). It is then transferred to barrique for about 6 months and finally bottled for further refinement.

Organoleptic Characteristics: The aroma is intense and fruity reminiscent of the fragrance of plum and blackberry with some spicy scent. Characterized by a beautiful intense ruby ​​red color with typical purple and garnet reflections as it ages.
On the palate it is full and enveloping, characteristic acidity, but of good harmony. The taste is dry, fresh and fragrant, very persistent with hints of plum, blackberry and cherry

Harvest Period: October
Yield per hectare: 100 q.lli Ha grapes
Vinification: in steel or vitrified cement barrels for about 10 days at a temperature of 24-26 ° C.
Refinement: decanted and filtered, after about 2 months it is placed in wooden barrels to carry out tartaric stabilization and second fermentation. It is then transferred to barrique for about 6 months and finally bottled for further refinement.

Alcohol: 13% – 14%
Aging:  10 years
Serving Temperature: 18-20 ° C.