Luigi Pira Barbera d'Alba 2011
The wine-making process of Barbera d'Alba takes place in horizontal fermentation tanks with temperature control for 12-14 days. The wine matures over 12 moths, partly in small wooden barrels (barrique and tonneau barrels) and partly in large wooden barrels. Intense ruby red color. The nose is young, complex, well balanced between spicy notes of oak and wild berries. The taste is mouthfilling, balanced and very persistent. It's a full-bodied wine.
Editorial Reviews for Luigi Pira Barbera d'Alba
10,000 bottles One year in wood, half large half small, From two hectares south of Serralunga, only vineyard outside of Nebbiolo, ten years old, should be planted in Nebbiolo, equal soil to Serralunga, same subsoil as Cascina Francia Very dark color. Older wood aromas greet the nose bringing some salami notes to the coffee and wood spiced red cherry, currant and plum fruit that’s here. There’s a hint of something medicinal here as well. At first soft and broad on the palate, then nice acidity shows up adding nice crispness on the palate. Slightly inky and matte in the mouth, with rich black fruit and some creamy cafe au lait character to it that powers the long finish which shows some chewy tannins. This is awfully appealing in its style, which is a bit too modern for me but it’s not overly fruity or sweet. 89pts