Negro Angelo
Barbera d'Alba Dina 2024
| Denomination | DOC Barbera d'Alba |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Barbera |
| Aging | Approximately 10-12 months: 80% in stainless steel and 20% in large cask |
- Identity: Barbera d’Alba DOC 2024, still red wine from Barbera grapes, 0.75 l
- Fruity aroma: notes of plum, morello cherry and blueberry for a fresh bouquet
- Balanced taste: soft entry on the palate, finishing with pleasant acidity and a fruity aftertaste
- Vinification: 8-10 days in steel, maturation 10-12 months between steel and barrel
- Pairings: decant for 1 hour, serve at 16-18 °C with meats, pork, game and cheeses
Description
What kind of wine it is
Barbera d’Alba Dina by Angelo Negro is a still red wine that vividly expresses the authentic character of the Barbera grape. To the eye, it displays an intense purple colour enriched with violet highlights. The bouquet is fresh, characterised by clear aromas of plum, blueberry and morello cherry. On the palate, the initial softness gives way to a pleasant acidic streak, an element that adds vibrancy to the sip and finishes with an aftertaste consistent with the fruity sensations. Thanks to its balanced profile, this Barbera d’Alba pairs beautifully with flavourful meats, game and cheeses, offering its best after an hour of aeration.
Where it comes from
The grapes come from the hills that unite the Langhe and Roero, renowned areas of Piedmont where the Angelo Negro winery has operated since 1670. The vineyards are situated at an altitude between two hundred and three hundred and forty metres, with a south and south-west exposure that ensures constant sunlight. The clay soils crossed by veins of sand help to shape the flavour profile of this red, giving it a full and defined texture that preserves the typical varietal freshness of the grape.
How it is produced
Production begins with a rigorous manual harvest carried out in October. Once in the winery, the must undergoes maceration in stainless steel tanks for about eight to ten days. To preserve the aromas and harmonise the flavour profile, ageing continues for a period of ten to twelve months. This maturation takes place mostly in steel containers and partly in large casks, a carefully balanced step that rounds out the wine’s profile while supporting its vitality and intrinsic fruit expression.
History and Curiosities
The Barbera d’Alba Dina 2024 showcases the expertise of Angelo Negro, a historic winery that has enhanced the Piedmontese wine scene since 1670. Born on the renowned hills of Langhe and Roero from vineyards cultivated using the Guyot method on clay soils with sandy veins, this red wine is the result of a meticulous manual harvest. Maturation for 10-12 months between steel and large oak barrels perfects its balance and intensity. Awarded 4 Bibenda bunches and 3 Veronelli stars, it offers a refined tasting experience.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1670
- Oenologist: Angelo Negro, Gianfranco Cordero
- Bottles produced: 430.000
- Hectares: 65
The passion that fuels our work and the relationship of love and respect that link us so closely to the area are rooted deeply in the past. Ours is a historical family, proud of its roots and of the fact that it has custody of a precious heritage of knowledge and traditions. Read more
| Name | Angelo Negro Barbera d'Alba Dina 2024 |
|---|---|
| Type | Red still |
| Denomination | Barbera d'Alba DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Barbera |
| Country | Italy |
| Region | Piedmont |
| Vendor | Negro Angelo |
| Story | History and Curiosities The Barbera d’Alba Dina 2024 showcases the expertise of Angelo Negro, a historic winery that has enhanced the Piedmontese wine scene since 1670. Born on the renowned hills of Langhe and Roero from vineyards cultivated using the Guyot method on clay soils with sandy veins, this red wine is the result of a meticulous manual harvest. Maturation for 10 2 months between steel and large oak barrels perfects its balance and intensity. Awarded 4 Bibenda bunches and 3 Veronelli stars, it offers a refined tasting experience. |
| Origin | Vineyards located on the hills of the Langhe and Roero |
| Soil composition | Clayey with veins of sand |
| Cultivation system | Guyot |
| Harvest | October |
| Fermentation | Approximately 8 0 days |
| Production technique | Traditional maceration in stainless steel for about 8 0 days |
| Wine making | Traditional maceration in stainless steel for about 8 0 days. |
| Aging | Approximately 10 2 months: 80% in stainless steel and 20% in large cask |
| Allergens | Contains sulphites |