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Barbera d'Alba "Sulphites Free" DOC 2020

Barbera d'Alba "Sulphites Free" DOC 2020.
Castello di Neive
Vintage: 2020
Location: Piedmont, Neive (CN)
10
£ 27.00 £ 20.90 -23%
Format 0.75 l. (£ 27.87/lt.)
cod. S1230
Brilliant, fragrant wine

What: Without added sulphites
Why: For those sensitive to sulphites
Perfect with: Roasts and grilled meats

Marketed by: Svinando Wine Club via G. Cane 47bis-50 12055 Diano d'Alba (CN) - Italy.
Barbera d'Alba "Sulphites Free" DOC 2020
Castello di Neive
Vintage: 2020
Location: Piedmont, Neive (CN)
£ 27.00 £ 20.90 -23%
Format 0.75 l. (£ 27.87/lt.)
cod. S1230
Brilliant, fragrant wine

What: Without added sulphites
Why: For those sensitive to sulphites
Perfect with: Roasts and grilled meats

Marketed by: Svinando Wine Club via G. Cane 47bis-50 12055 Diano d'Alba (CN) - Italy.
Technical Data Sheet
CHARACTERISTICS
  • TypeRosso Fermo DOC
  • Location Piedmont
  • Grapes 100% Barbera
  • Sensations A brilliant and fragrant wine. The very intense ruby red colour with violet reflections anticipates fresh and fruity aromas reminiscent of pure red fruit jam. Full and fresh, it is exalted on the palate with a fragrant and clean taste.
  • Vinification Temperature-controlled fermentation, automatic pumping over, oxygenation and addition of nutrients. Followed by bottling in spring without oxygenation and addition of nutrients. Followed by bottling in spring in the absence of oxygen.
  • Alcoholic strength 14,5% vol
  • Allergens Contains sulphites
TASTING RECOMMENDATIONS
  • Tips Store in a cool place, away from light, bottle lying down. Refrigerate no more than 24 hours before serving. Open 5 minutes before serving
  • Serving temperature 16 grades
  • GlassBordeaux
  • When to drink it in 5 years
  • Pairing Meat menu
VINEYARD
  • Terrain marl and limestone
  • Exposure and altitude South
PRODUCTION NOTES
  • Italy

  • Castello di Neive - Azienda Agricola Neive - Corso Romano Scagliola 205 12052 Neive - Italy

    Barbera d'Alba "Sulphites Free" DOC 2020
  • Castello di Neive amazes the many fans of traditional Piedmontese wines with this Barbera d'Alba 'Sulfites Free', that is, without added sulfites. A "trend" now more than confirmed that sees the many lovers of good drinking increasingly prefer wines produced with techniques and shrewdness that allow a substantial reduction of added sulphites. Sulphites which, it should be remembered, are not harmful per se, but which fall into the category of allergens and as such - sometimes - are poorly tolerated. 100% Barbera, this red wine comes from a fermentation carried out at a controlled temperature, during which numerous automatic pump-overs are performed. The must undergoing processing is enriched with oxygen and nutrients that allow the yeasts to work better and naturally transform all the sugar content into alcohol. Bottling then takes place the following spring, in the absence of oxygen. A brilliant, fragrant wine, in the glass it has a beautiful, very intense ruby red colour with violet hues. On the nose, fresh and fruity aromas reminiscent of pure red fruit jam. In the mouth, it is full and fresh, fragrant and clean. To be tried, without running the risk of a headache the next day, in combination with a simple lunch, or dinner, with all meat. Perfect with roasts and grilled meats.

    The Azienda agricola Castello di Neive was founded in the early 1960s by engineer Italo Stupino. It is a beautiful reality deeply tied to its territory and boasts a property of about 60 hectares, 27 of which are vineyards. A traditional winery, with great attention paid to the care of all transformation processes. The fermentation of the wines, in particular, takes place in modern cellars equipped with all the technology needed to monitor every step to the best of their ability. At the end of the transformation, then, the wines rest in barrels and barriques for the delicate phase of maturation. These are housed within the walls of the castle cellars. A historic place, where the oenologist Louis Oudart began the production of a dry wine, 'Neive', based on Nebbiolo, with which he won a gold medal at the London Exhibition of 1862.

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