The Barbera d'Alba from the LaLù Farm is a sublime interpretation of the variety, cultivated with passion and mastery in the hills of Monforte d'Alba, precisely in the San Sebastiano area.

Here, Lara and Luisa divide the harvest into three parts for different winemaking techniques, all conducted in concrete tanks. One part undergoes a destemmed whole bunch maceration, another is fermented with whole berries, while the remainder is destemmed and pressed. After this phase, the wine ages for 9 months both in concrete and in used barriques. The result is surprising: a clean and fruity nose anticipates an agile and fluid drink, with a rounded and juicy finish.

This Barbera d'Alba, produced exclusively with grapes from Monforte, reveals an extraordinary elegance, enriched by the addition of the stalk which gives it more complex aromas. In the mouth, it stands out for its roundness and a note of persistent elegance.

Crisp, fruity and fresh, it represents a perfect combination of refinement and character, offering a quick and satisfying tasting experience.

Region: Piedmont

Appellation: Barbera d'Alba

Varietals: Barbera

Vineyard: Sourced from vineyards in La Morra and Monforte d'Alba from vines too young to use for Barolo.

Orientation: Varying expositions at 300-400 meters.

Soil: Varying but mostly Sant'Agata Fossil Marl - a limestone-clay typical of the area.

Viticulture: Practicing organic. Hand-harvested.

Vinification: 1/3 of the fruit is done whole berry, 1/3 whole cluster and 1/3 destemmed. Vinified in concrete tanks.

Aging: Aged in large Austrian oak barrels and then some time in second passage barriques for a total of about eight months.