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Name Colli Tortonesi Barbera
Denomination doc
Category Red
Regulation of production Ministerial Decree 27/9/2005 G.U. 3/10/2005 n.230
Region Piedmont
Province Alessandria
History The method of production of red wines of this Doc provides the grapes, then put together to ferment and macerate the grape skins. With the subsequent racking, is separated from the grape juice, and, after elinvecchiamento Laffin (at least a year for the type Upper), the wine is stabilized and bottled. It ‘also provided the sub Monleale.
Vines which is allowed to produce it: Barbera: 85.0% – 100.0%
Grape’s yield for hectare 90 (80 for Upper) quintals
Grape’s yield / wine 70%
Alcohol / grape 11.0% (12% for the Superior)
Alcohol / wine 11.5% (12.5% for the Superior)
Acidity 5,5 for 1000
Colour Ruby red kisser load with aging is attenuated assuming garnet.
Fragrance Pleasantly winy, with a persistent aroma characteristic.
Flavour Dry, fresh, lively, fruity, robust, and the taste is refined and becomes full, round and harmonious.
Aging For the Superior least one year of which 6 months in wood barrels, to make beginning on December 1 following the production of grapes.