Barbera d'Alba Pairolero D.O.C. 2010
Label
Label
Wine technical sheet
More informations
Grape: Barbera
Location: Neive
Size of Vineyard: 2.50 ha
Orientation: South/west
Average production: 12.000 btls/year
The vineyard
The Pairolero Barbera is a blend of two different vineyards of Barbera in Neive: Basarin and San Cristoforo.
The vinification
The fermentation and the maceration of the skins normally takes about 18 days. No selected yeasts are used. The malolactic fermentation happens in French barrels coopered expressively for us by Francois Frères in Burgundy. The wine stays in these barrels for approximately 15-16 months, half of this time on its lees.
25% of the barrels used for aging this wine are new, the remaining 75% have previously been used up to 4 times. There is no filtering and no fining prior to bottling.
The Barbera Pairolero has a dark, inky red, with loads of red fruits, minerals and a touch of graphite on the nose with a long, rich taste in which the fruity components and the spicy notes are well balanced by a good acidity.
The vintage
2010 - The 2010 season started late after a long, cold winter, with the last snowfall on the first half of March.
Because of that, bud breaking for the Nebbiolo grapes did not really happen until the begin of April, one week later than the usual timing.
First part of the season was characterized by "up and down" weather conditions. Spring was relatively wet and cold and by the end of June the real summer heat arrived.
The heat stayed for the month of July while the beginning of August brought drier conditions during the day and cooler morning temperatures.
At the end of August there were cool nights and bright warm, dry days.
This weather lasted all September, interrupted by 3 days of rain on the 7th, 19th and 27th of the month. Lots of warm, bright, sunny days in between the rain helped a good sugar accumulation in the grapes as well as good evolution of colour and flavours. The night and day temperature difference also prevented any rot problem and guaranteed perfect clusters sanity.
Harvest for Nebbiolo begun at the half of October.