Castello di Neive

Barbera d'Alba Superiore

Castello di Neive

Barbera d'Alba Superiore

Allan Scott Family Winemakers vineyards are largely planted on the stony, free-draining mid-Wairau Valley River flats. The vineyards are sustainably managed, and with the care given during the growing season produce some of the world's greatest wines. The wines tend to be beautifully structured, with lighter aromatics than expected off the heavier clay soils of the lower Wairau plain.

Tasting Notes

Deep ruby red, intense aromas of black fruits and licorice complement chocolate, mocha, and hints of Ti-Tree oil. Great acidity and well-integrated oak lead to great structure and a long finish.

Food Pairing

Pairs well with roast beef, Espagnole sauces, spicy ricotta cheeses, and even lamb curries.

Allan Scott Family Winemakers vineyards are largely planted on the stony, free-draining mid-Wairau Valley River flats. The vineyards are sustainably managed, and with the care given during the growing season produce some of the world's greatest wines. The wines tend to be beautifully structured, with lighter aromatics than expected off the heavier clay soils of the lower Wairau plain.

Tasting Notes

Deep ruby red, intense aromas of black fruits and licorice complement chocolate, mocha, and hints of Ti-Tree oil. Great acidity and well-integrated oak lead to great structure and a long finish.

Food Pairing

Pairs well with roast beef, Espagnole sauces, spicy ricotta cheeses, and even lamb curries.

Vineyard & Production Info

Production area/appellation:
Barbera d'Alba DOC
Vineyard name:
The Marcorino vineyard
Vineyard size:
2 acres
Soil composition:
Calcareous
Training method:
Guyot
Elevation:
825 feet
Vines/acre:
1,600
Yield/acre:
3.6 tons
Exposure:
Southern / Southwestern
Year vineyard planted:
2004
Harvest time:
September
First vintage of this wine:
1985
Bottles produced of this wine:
6,000

Winemaking & Aging

Maceration length:
10
Varietal composition:
100% Barbera
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
10 days
Fermentation temperature:
82 °F
Maceration technique:
Racking, Pumpovers, and Aeration
Malolactic fermentation:
Yes
Type of aging container:
Barriques and Stainless steel tanks
Size of aging container:
225 L
Type of oak:
French: Allier
Length of aging before bottling:
12 months
Age of Aging Container:
One-Four years
Length of bottle aging:
6 months

Analytical Data

pH level:
3.5
Acidity:
6.2 g/L
Alcohol:
15 %
Dry extract:
31 g/L
Residual sugar:
2 g/L