# Barbera d'Alba DOC (2023)

- **Producer:** Matteo Correggia
- **Colour:** red
- **Type:** still
- **Grapes:** 100% Barbera
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €15
- **Vegan:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 17–19 °C
- **Aromas & flavours:** red fruits, black cherry, plum, lavender, spices, vanilla

## About this wine

The Barbera d'Alba DOC from Matteo Correggia is a 100% Barbera red wine from the Piedmont region of Italy, specifically from the Roero area. The estate, founded in 1935, was significantly shaped by Matteo Correggia, who championed the Roero region. Following his passing, his wife Ornella has continued his work. The winery is committed to organic farming and sustainable practices. The unique sandy soils of the Roero contribute to the wine's distinctive character, setting it apart within the Barbera d'Alba appellation.

## Interesting facts

- Matteo Correggia was a key figure in making Roero a recognized wine area.
- The estate is certified organic and part of the Independent Winegrowers federation.
- The sandy soils of Roero are unusual for Piedmont, influencing the wine's style.
- The winery is managed by Matteo's widow, Ornella, continuing his vision.

## Food pairing

The wine's prominent acidity cuts through richer dishes and balances fatty meats, while its velvety tannins complement protein. Its fruit-forward nature makes it versatile for dishes with savory and herbaceous notes.

## Wine making process

The Barbera d'Alba DOC is produced from 100% Barbera grapes. Fermentation takes place in stainless steel tanks with temperature control (25-28°C) for 5-7 days, with maceration on the skins involving frequent délestage and punch-downs. Following fermentation, the wine is aged for 6-12 months in wood. The vineyards are situated at elevations between 250-310 meters, on soils composed of fine sand with low silt and clay content. Typical yields are around 60 hectoliters per hectare. The estate is certified organic and managed sustainably, with manual harvesting typically occurring in late September.