Elio Filippino Barba Cesco Barbera d'Alba Superiore
The grapes sorted for the production of this Barbera come from the very best vineyards of the firm, situated on the hills of “Serra Capelli” and “San Cristoforo”.
Manual, made between the end of September and the first ten days of October.
The must obtained by the pressing and the removal of grape stalks ferments at a controlled temperature of 28 to 30°C for 8 to 12 days. After racking, the wine is put into small oak barrels where it rests for about 18 to 20 months, depending on the vintage and on the structural features of the wine itself. During the process of ageing the barrels rest in the cellars at a constant temperature of 14 to 18° C. At the end of the ageing the wine is finally bottled and it is then aged in bottle for 8-10 months before arriving at your tables.
Food Pairing Notes
This is an important wine, suitable for the most elegant tables. It is particularly suitable for tasty main courses, roasted or braised meat, game and typical well matured cheese.