Barberad’Alba,1971RedWine

Sans

This Barbera d’Alba shows a deep garnet colour with soft brick-orange highlights. The nose offers aromas of dried red cherries, plum, and gentle spice, complemented by subtle notes of leather and forest floor. On the palate, it is smooth and medium-bodied, with gentle tannins supporting flavours of stewed red fruit, hints of cocoa, and a touch of earthiness, finishing long and balanced.

Decanting: Stand upright for 2–3 days to allow sediment to settle. Decant slowly through a fine strainer and allow 1–2 hours of gentle aeration before serving at 16–18°C. Fragile corks are common; strain any fragments during decanting.