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Description
Cesare Bussolo, Barbera d'Alba Santa Lucia 2022Itali 100% barbera Vintage: 2021 Variety: 100% barbera Density: 8000 vines hectare Yield per plant: 1 kg Exposure: west Harvest: 12 September Production: 4644 bottles Alcoholic fermentation: 20 days Steel Malolactic fermentation: 56 days Steel Aging: 12 months in oak barrels (12% new 88% used) Alcohol: 14,5% vol Total acidity: 6,54 Serving temperature: 14 15 C In 2009 I bought an old vineyard of about 90 years in an area very well suited for the
| Italië |
| 100% barbera |
Vintage: 2021
Variety: 100% barbera
Density: 8000 vines / hectare
Yield per plant: 1 kg
Exposure: west
Harvest: 12 September
Production: 4644 bottles
Alcoholic fermentation: 20 days Steel
Malolactic fermentation: 56 days
Steel Aging: 12 months in oak barrels (12% new-88% used)
Alcohol: 14,5% vol
Total acidity: 6,54
Serving temperature: 14/15° C
In 2009 I bought an old vineyard of about 90 years in an area very well suited for the cultivation of Barbera in the town of La Morra called Santa Lucia. In 2010, the vineyard was uprooted and replanted with a very high density approximately 8000 plants per hectare; this allowed me to reduce to 1 kg of grape yield per plant. The vineyard was grown following organic viticulture, without the use of chemical fertilizers, pesticides, herbicides and anti-mold to give the opportunity to the terroir to give their best. In the cellar, I decided to continue to marry the natural line. Alcoholic fermentation with indigenous yeasts for 15-30 days, spontaneous malolactic fermentation in steel, the wine is natural and does not undergo any alteration. After 12 months of aging in oak barrels (12% new and 88% used) wine bottling expected in late August, steel without undergoing any filtration.
Tasting note: open the bottle 3/4 hours before serving the wine at a temperature of 14-15° degrees.
Cesare Bussolo
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