Family Article
Boasso Barbera d'Alba Superiore
Last edited on 4/12/2024 by LindsayM
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Grapes produced in the Municipality of Serralunga, vinified in steel and aged in wooden barrels in which the wine acquires structure and personality.
The vineyard
Grape variety: 100% Barbera
Plant: 1999
Surface: 1.5 ha
Soil: calcareous-clayey
Altitude: 300-390 meters above sea level
Exposure: east-west
Yield: 100 quintals / Ha
Vine: Barbera
Production area: Serralunga d’Alba municipal district
The vineyards
Surface: 7700 square metres
Age of vineyard: 25 years
Implantation order: 0.80x2.60
Number of vines per hectare:
Rootstock : SO4 – K5BB
Soil: calcareous- clayey siliceous
Growing procedure: espalier with Guyot pruning.
The grape
Harvest: 100% by hand
Harvest period: end of September, beginning October. Maximum yield: 100 quintals/hectare of grape.
Wine maximum yield: 70%
Wine-making: soft grape destemming, maceration and fermentation on the skins for about 8-10 days at scheduled temperature with wine-pressing by hand. After the malolactic fermentation, the juice is first transferred in steel tanks and then in wooden casks for a period of ageing.
Ageing: 12 months, 4 of which in wood
Vinification: fermentation in contact with the skins for 15 days in steel
Aging: the wine is placed in oak barrels for 4 months
Bottles: Nr. 7000
The vineyard
Grape variety: 100% Barbera
Plant: 1999
Surface: 1.5 ha
Soil: calcareous-clayey
Altitude: 300-390 meters above sea level
Exposure: east-west
Yield: 100 quintals / Ha
Vine: Barbera
Production area: Serralunga d’Alba municipal district
The vineyards
Surface: 7700 square metres
Age of vineyard: 25 years
Implantation order: 0.80x2.60
Number of vines per hectare:
Rootstock : SO4 – K5BB
Soil: calcareous- clayey siliceous
Growing procedure: espalier with Guyot pruning.
The grape
Harvest: 100% by hand
Harvest period: end of September, beginning October. Maximum yield: 100 quintals/hectare of grape.
Wine maximum yield: 70%
Wine-making: soft grape destemming, maceration and fermentation on the skins for about 8-10 days at scheduled temperature with wine-pressing by hand. After the malolactic fermentation, the juice is first transferred in steel tanks and then in wooden casks for a period of ageing.
Ageing: 12 months, 4 of which in wood
Vinification: fermentation in contact with the skins for 15 days in steel
Aging: the wine is placed in oak barrels for 4 months
Bottles: Nr. 7000