BARBERA D'ALBA DOC

The vineyards are located in Verduno, La Morra and Roddi.

After soft destemming, fermentation and tumultuous maceration takes place in 6-8 days with constant temperature control (max.30° C), short but frequent pumping over. Vinification, malolactic fermentation and aging take place in stainless steel containers in about 8/10 months.

A loto of vinous aromas, with ample space given to the aromas of ripe red fruits and jam of small fruits. The intense ruby red predominates. Fresh and exuberant, with a pleasant and balanced acidity and delicate tannins, characteristics that make this wine easily appreciated at a young age. Wine with a marked versatility to accompany meat appetizers, pasta dishes, meat dishes and foods with a good fat component, which is balanced by the good acidity and freshness of the wine, which cleans the palate. Find the right place among the cheeses of low and medium seasoning.

--------------------------------------------------

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.