Barbera d'Alba Campii Raudii
This vineyard is located on the “Rivoli” hill-top area, at 320 meters above sea level, in the commune of Alba. It has a calcareous soil and south-west exposure. The harvest of grapes is usually done between 20th of September and 5th of October, with a yield of 6 tons per hectare.
It takes place within stainless steel vats at a temperature of 30-33°C. Selected yeast is added in order to begin alcoholic fermentation. The maceration phase lasts for around 15 days in order to extract all the aromas of Barbera grapes. During this period, pressing of the marc layer is performed manually. Alcoholic fermentation is followed by the malolactic fermentation which lasts approximately two weeks at a steady temperature of 20°C and takes place due to the lactic bacteria present in grapes.
It takes place in French oak barrels, 30% of which are new, for 18 months. After bottling, refinement of wine lasts for about 10 months inside our cellar.
Campii Raudii is a deep ruby red coloured wine with purple reflections. It is characterized on the nose by intriguing scents of red fruits and spices. A wide, warm and full-bodied wine in the mouth, with a smooth and well-balanced taste. Its taste is characterized by a typical good acidity originated from Barbera grapes.
Goes well with...
Red or white beef courses and with game, either grilled or roasted. The pairing with mature and “blue” cheeses is wonderful. Campii Raudii is suitable for a long ageing, in fact it tastes good up to 10 years after the vintage. The best drinking temperature is about 18°C, served in large glasses.