Made from the grapes grown in the vineyards of Monforte d’Alba in Rinaldi, from which the wine gets its name, this Barbera has a distinct and powerful character, yet retains a pleasant freshness that gives it great drinkability.

VARIETY:
Barbara

VINEYARD OF PRODUCTION:
Rinaldi

AVERAGE AGE OF VINEYARDS:
48 years

YIELD:
75 quintals per hectare

FIRST YEAR OF PRODUCTION:
1975

WINEMAKING:
Crushing-destemming is followed by spontaneous alcoholic fermentation using indigenous yeasts. It is left in contact with the skins in stainless steel tanks at a controlled temperature, followed by dry racking and cold decantation with transfer to oak barrels of 500 liters. It is stabilized with cold temperatures in order to avoid the use of clarifying products at the end of the process.

MALOLACTIC FERMENTATION:
Carried out entirely in barrels immediately after alcoholic fermentation.

AGING:
In barrels for 12 months, followed by assemblage in stainless steel and bottling. It rests in the bottle at a constant temperature of 14° C (57° F) for three months before release.

TASTING NOTES:
With a notable strength to its taste, this wine has a great acidic “backbone” that guarantees a pleasant, easy drink. The time spent in oak barrels rounds out the palate and gives it pleasing, balanced tannins. It drinks well young, yet also has potential to age well for several years in the bottle. Serve between 16-18°C (61-64° F).