BARBERA D'ALBA DOC SUPERIORE "LE SCHIENE"

Selection of the best grapes in specific portions of vineyard in Roddi. The vineyards dedicated to this wine are located on the ridge of the vineyard, in the warmest and sunniest exposure, which is why the name "Le Schiene" was dedicated to the wine.

Vinification: alcoholic and malolactic fermentation, with maceration in stainless steel tanks at a controlled temperature – no more than 30°C - for about two weeks

Aging: about a year in oak wood. Partly tonneaux (5 hl), partly in large barrels (25 hl).  Stainless steel tanks and then in bottle.

It derives from a selection of grapes in specific portions of the vineyard, having soil characteristics, age of the plants and exposure that best contribute to its maximum expression. Intense ruby red color, the nose gives ample space to fully ripe red fruits. The tannin in the mouth is combined with a pleasing acidity. Full-bodied, rich, structured wine, to accompany dishes with a good fat component, which is balanced by the good acidity of the wine. Find the right place with pasta dishes with an intense flavor, meat and among the cheeses of medium and long aging.

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ABOUT Diego Morra

30 hectares of vineyards located between 220 and 500 meters high, in Verduno, La Morra and Roddi, where Nebbiolo dominates. 14 hectares are cultivated in Nebbiolo variety to produce Baroloand are divided into10 different mentions, MGA- with different exposures, microclimates and soil characteristics.

Mainly native vines, including Pelaverga Small, the pearl of Verduno.

Wine is born and made first of all in the vineyard; the cellar accompanies the expression of wine, with a prudent and elegant touch, identity and personal but never invasive. Marl of Sant'Agata fossil origin, clay, sand, silt, limestone, magnesium, chalk, wind, currents, sun, water, humidity, age of plants, leaves, roots, biodiversity: these are the crucial and magical factors that determine the identity of the wines.

In the vineyard great attention to sustainability and respect for the land, its times and needs, with the use of techniques with low environmental impact, certified according to The National Integrated Production Quality System, SQNPI. Very careful and frequent selections in the vineyard, in search of the full maturity of each single bunch, limiting yields.

In the cellar a rigorous approach, in search of precision, finesse and maximum expression of terroir. Vinification and aging in stainless steel tanks, large barrels and carefully selected, used, alternating.

Experimentation and continuous study to better adapt the processing techniques to the ever new challenges that arise.

All the work is aimed at supporting the personality of each vineyard, enhancing the diversity and nuances between a vintage and the other, in the belief that only respecting the original characteristics of the territory and climate can have identity wines, able to excite and offer a deep and sincere interpretation.