Barbera D'Alba DOC Superiore CAJ
Alba, Piedmont, Italy
"This Barbera comes from the locality "Caj" located in the territory of Alba, a hilly area at an average height of 380 meters above sea level with lean soil, calcareous marl, facing South- South-West; for a total of 3.96 Ha.
The "organic vineyards" consist exclusively of Barbera with different clonal materials, of Italian origin, on rootstocks suitable for this type of soil (420A); the cultivation is Guyot with 5,000 vines per hectare.
The vinification foresees a maceration of 11 days, with several daily pumping over and a fermentation at a constant and controlled temperature. After resting in stainless steel tanks, the wine ages for about 8 months in 30 HL barrels. followed by aging in bottle for at least 3 months.
It is an intense ruby red wine. Very vinous nose with hints of violet and black cherry sensation in the mouth, dry, warm with spicy notes, light vanilla and red fruit pulp. A Barbera with all its most typical characteristics: fresh and ripe fruit, fresh acidity that makes it a perfect wine for many accompaniments from first courses to cheeses."
Pairs well with first courses and cheese.
Serving temperature: 18-20°C
"The Mario Giribaldi farm was born at the beginning of the 20th century and has been going on for three generations. Those were difficult times then and agriculture was not only one of the rare sources of livelihood but also a source of pride for those links with a land that made people suffer, but people were used to sacrifice themselves for the land.
Today, following the example of tradition and for the love of a real and living thing like wine, Mario Giribaldi continue the discourse started by his fathers and even earlier by his grandparents, with the same will and passion. Giribaldi is a family business not only because they represent the third generation of a family that for years has dedicated itself to the cultivation of their land, but above all because today they are a great FAMILY of ten people who every day, proudly and together, share the passion for own work.
How much does the quality of the wine depend on the work in the question that’s often heard. It is difficult to quantify and define the importance of one and the other work. Surely everything starts from the vineyard and therefore from the choice of location, from the search for the best plant for that type of subsoil and attention and knowledge, where everything comes from experience rather than from books. The cellar processes are the traditional ones, with a focus on respect for tradition and therefore of the experience handed down and with the use of modern machinery that is able to respect and better preserve the quality of the grapes."