Gianfranco Alessandria Barbera d'Alba DOC 0,75 ℓ

What kind of wine is it?Barbera d’Alba by Gianfranco Alessandria is a red wine produced in Monforte d’Alba from 100% Barbera grapes. Vinification takes place in steel at a controlled temperature, with a five-day maceration followed by ageing in the same tanks for six to eight months. The result is a dry and balanced style, with a clean and persistent profile designed to directly present the character of the grape variety.Where does it come from?This wine originates in the municipality of Monforte d’Alba and is crafted by Gianfranco Alessandria, a family-run estate active for two generations. Its origin is reflected in the essential production choices, with no wood ageing, to remain consistent with a recognizable and pure expression of Barbera d’Alba.How is it produced?The grapes are vinified in temperature-controlled steel tanks, where fermentation takes place with temperature management and a five-day maceration on the skins, aiming for measured extraction. After fermentation, the wine matures in the same containers for six to eight months, following a straightforward technical process that prioritizes precision and stability of the profile.Tasting notesIn the glass, it shows a ruby red colour. On the nose, floral and black fruit aromas emerge, accompanied by light herbal notes that complete its aromatic profile. On the palate, it is dry and balanced, with an orderly progression and good persistence that echoes the fruity and vegetal sensations perceived on the nose.Food pairingsOn the table, it naturally pairs with boiled meats, where its dry profile supports the succulence of the meat. It is also suitable for fried red meats, thanks to its balanced sip which complements the crunch and distinct flavor of the dish. In general, it works well with simply and directly served meat dishes.When to serve itIt is recommended when you desire a dry and balanced red for everyday meals or lunches and dinners featuring boiled or fried red meats. The choice of vinification and ageing in steel, with a five-day maceration and six to eight months’ maturation, makes it ideal for occasions that highlight fruit clarity and aromas of flowers, black fruits, and herbal notes.