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A La Terra Trema 2012 - From 23 to 25 November 2012 we will be at Milan.
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Grape Variety: 100% Barbera

Vineyards: from Monforte d’Alba, particularly in the small vineyard called Raviola.

Vineyard Altitude: 400-450 meters above sea-level

Soil composition: Clay-chalk

Vineyard Exposition: South, South-West

Training method: Classical Guyot

Max. Production/ha: 70hl grapes per hectare

Vinification method: Vinification is carried out in stainless steel tanks, with emerged cap and the maceration on the skins lasts from 13 to 17 days. The fermentation temperature is not controlled and arrives at 30° - 31°C. The malolactic fermentation takes place during the aging in wood.

Aging: The aging of this wine lasts 32 months, 26 of which are in small French oak barrels Tronçais and the rest in stainless steel. After this, the aging process is completed by leaving the wine to rest in the bottles for at least 6 months.

Tasting notes: Concentrated and powerful. The colour is very dark ruby with slight garnet tinge that increases with age. The scent is intensely varied, starting with hints of alcohol-marinated fruit to evolve in balsamic and spicy sensations. The taste is very persistent and intense.

Alcohol: 14 % to 15% depending on the vintage

Pairing: goes well with important game dishes, roasts and mature cheese

Longevity: 15 to 20 years.