Cascina Sot
Barberba d'Alba 2023
| Denomination | DOC Barbera d'Alba |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Barbera |
| Aging | Malolactic fermentation in wood, then ageing in steel and in bottle. |
- Name and variety: Barbera d’Alba DOC, made from 100% Barbera grapes
- Vinification: fermentation in steel tanks with floating cap for 10 days and 3 pump-overs
- Ageing: malolactic fermentation in wood followed by maturation in steel and bottle
- Pairings: structured red wine, suitable for game dishes and cheeses
- Serving: 0.75 l bottle, 14%; serve at 15–18°C after one hour of decanting
Description
What kind of wine it is
Barbera d’Alba from Cascina Sot is a still red wine made from Barbera grapes, an authentic expression of Piedmont. This Barbera d’Alba with Denomination of Controlled Origin, vinified in steel and aged in barrels and bottle, offers a full, balanced and structured style on the palate. Its sensory profile makes it ideal for accompanying rich cuisine, pairing perfectly with game and cheeses. To fully appreciate its qualities, it is recommended to serve it between fifteen and eighteen degrees, preferably after one hour of decanting.
Where it comes from
This red is produced in Monforte d’Alba, in the heart of the Piedmont hills. The vineyards are cultivated using the Guyot espalier system, a method that ensures optimal control of the vegetation and perfect exposure of the bunches. The Barbera grapes are harvested between the second and third decade of October, ensuring a rich and fully ripe fruit. This careful agricultural management enhances the territorial identity and characteristics of Barbera d’Alba.
How it is produced
Vinification begins in steel tanks with a submerged cap maceration for about ten days and three pump-overs per day. Fermentation takes place at a controlled temperature to allow for precise extraction of aromas and colour. Subsequently, malolactic fermentation is completed in barrels, a fundamental step that gives the wine further smoothness. The process concludes with a carefully balanced ageing in steel and in bottle, consolidating the final balance.
Tasting notes
Color
Serve at:
16 - 18 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1975
- Bottles produced: 70.000
- Hectares: 19
After working for years as sharecroppers in the estate, Maria and Giuseppe bought the property. Then, with their son Leonardo – together with his wife Silvana, the wine business became the main company task.
Today the winery cultivates its own vineyards, some of which are set among the most prestigious cru of Barolo.
Dedicating the best care to the vine plants, precious and straightforward grapes are harvested and, during the vinification phase, are processed to bring out the intrinsic characteristics of each vine. Finally, with aging, the Cascina Sòt wines are further embellished, acquiring valuable tertiary hints.
Thus, from a small winery, wines are created, taken care of down to the finest detail and with the utmost attention paid to every single work step, very expressives and able to enhancing the varietal and the terroir of their origin. Read more
| Name | Cascina Sot Barberba d'Alba 2023 |
|---|---|
| Type | Red still |
| Denomination | Barbera d'Alba DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Barbera |
| Country | Italy |
| Region | Piedmont |
| Vendor | Cascina Sot |
| Origin | Monforte d'Alba, Piedmont, Italy |
| Cultivation system | Guyot espalier |
| Harvest | Second to third ten days of October |
| Fermentation temperature | Circa 25 °C |
| Fermentation | 10 days |
| Production technique | Traditional vinification in stainless steel (floating cap, pumping over); malolactic fermentation in wood; ageing in steel and in bottle |
| Wine making | Traditional vinification in stainless steel with floating cap for 10 days, with 3 pump-overs per day at a controlled temperature of around 25°C; malolactic fermentation in wood; subsequent ageing in stainless steel and in bottle. |
| Aging | Malolactic fermentation in wood, then ageing in steel and in bottle. |
| Allergens | Contains sulphites |