Barbera D’Alba Superiore Carrà

Denominazione di origine controllata

2024

Barbera 100%

Deep ruby red in colour, on the nose it reveals dark cherry, forest floor and prominent balsamic notes. The palate is full and deep, with persistent dark ripe fruit. Remarkably for the 2024 vintage, fine-grained tannins form the backbone to a compact, structured finish that is free from any sense of decadence.

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2023

Barbera 100%

It is plain to see from the deep ruby red colour that this is a wine with an exceptional structure. On the nose, rich aromas of black fruit such as plums and blueberries are fused with spicy notes and balsamic touches. On the palate, the crisp minerality perfectly counterbalances the full body. With its fine, velvety tannins, this wine is ideal for sipping slowly.

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2022

Barbera 100%

It is plain to see from the deep ruby red colour that this is a wine with an exceptional structure.
On the nose, rich aromas of black fruit such as plums and blueberries are fused with spicy notes and balsamic touches.
On the palate, the crisp minerality perfectly counterbalances the full body. With its fine, velvety tannins, this wine is ideal for sipping slowly.

Download PDF

Barbera D’Alba Superiore - Cascinapennacurrado

Vineyard

San Sebastiano, Monforte d’Alba. Grapes from two vineyards that face south-west, with vines that are 70 years old. The advanced age of the vines, low yields, and late ripening – thanks in part to the altitude and direct exposure to the Alps – ensure full phenolic maturity, concentration without excessive alcohol or over-ripening, preserving the classic Barbera fragrance. Due to the cool, well-ventilated conditions in 2024, grape quality and health were well above the seasonal average.

San Sebastiano, Monforte d’Alba. Grapes from two vineyards that face south-west, with vines that are 25 and 70 years old. Thanks to the advanced age of the vines, the low yields and late ripening due to the altitude and direct exposure to the Alps, the grapes ripen perfectly. Neither drying nor over-ripening, they are marvellously concentrated and preserve all of the classic Barbera fragrance.

Winemaking technique

The altitude and cool air currents in this area of Monforte d’Alba mean that the grapes can be harvested late, after slow, gradual ripening. Five days of cold maceration are followed by 14 days of simple, traditional and non-invasive alcoholic fermentation, then a few days of post-fermentation maceration and spontaneous malolactic fermentation. The wine is aged for approximately one year, initially in used tonneaux and 1000-litre barrels, then in large traditional wooden barrels.

Due to the altitude and the cold air currents, the grapes in this area near Monforte are harvested late, which means they can benefit from an extended period of seven days of cold maceration. This is followed by 12 days of simple, traditional and non-invasive primary fermentation. Next come a few days of post-fermentation maceration, then spontaneous malolactic fermentation. The wine is aged in large barrels for approximately one year.

Due to the altitude and the cold air currents, the grapes in this area near Monforte are harvested late, which means they can benefit from an extended period of seven days of cold maceration. This is followed by 12 days of simple, traditional and non-invasive primary fermentation. Next come a few days of post-fermentation maceration, then spontaneous malolactic fermentation.
The wine is aged in large barrels for approximately one year.