Negretti Barbera d'Alba DOC Superiore 0,75 ℓ

What type of wine is itNegretti's Barbera d’Alba Superiore is a still red wine made from Barbera grapes from the Langhe. Fermentation in steel with skin maceration and subsequent maturation in wood provides solid structure, dark fruit, and ripe tannins. The profile remains powerful yet balanced, featuring lively acidity and toasted notes that integrate without overpowering, and the wine is also well suited to bottle ageing.OriginProduced in La Morra, in the heart of the Langhe, this wine comes from the Bettolotti vineyard planted in 1990. The vines, at an altitude between 230 and 270 meters with eastern exposure, promote steady ripening while preserving freshness. The brown, marly soils contribute to the depth and vibrant acidity typical of the region.ProductionAfter harvesting, the grapes are destemmed and undergo alcoholic fermentation in stainless steel tanks at a controlled temperature between 23 °C and 30 °C, promoting extraction of colour and phenolic compounds during 8–12 days of maceration. Malolactic fermentation occurs spontaneously. Ageing continues for 12 months in French and German oak barrels, ensuring a balance between fruit and woody notes.Tasting notesIn the glass it appears ruby violet with intense blue hues. The bouquet recalls ripe plum, blackcurrant, coffee, and mahogany wood, with skilfully balanced toasted nuances. On the palate it is enveloping and warm, with ripe tannins and a juicy cherry core supported by lively acidity. The finish is long, with a hint of toast that draws out the persistence.Food pairingsNaturally pairs with hearty dishes and long-cooked preparations like braised meats, game, and stews. It also complements mushroom-based dishes and truffle recipes, thanks to its structure and freshness that cleanse the palate.Serving suggestionsIdeal for occasions when you want a substantial food pairing, this red is best served at 16–18 °C. A short oxygenation helps smooth the wood notes and highlight the fruit. It can be enjoyed now for its energy and ripe fruit, or left to rest in the cellar for several years to further integrate tannins and toast.