In a few words: Deep ruby-red with bright violet hue. Powerful and elegant aroma with ripe notes of plum, blackberry, tobacco and coffee. Complex but harmonious in mouth; persistent and dry in the finish recalling polished and smooth tannins.
Site: A historic vineyard planted in 1951. 1.3 hectares, with approx. 5000 vines, all south-facing. Sandy limestone and clay soils.
Grapes: 100% Barbera. The vines are Guyot trained; the average planting density is 1700 vines per acre, with the yield being kept down to about 1 Kg per vine by thinning the bunches by 20-25%. The grapes are picked when they are overripe and placed into small crates holding 10 Kg each, selecting the bunches carefully if necessary.
Fermentation and Aging: Grapes are de-stemmed and crushed, before fermenting at a controlled temperature of around 34 °C, with delicate, frequent pumping of the must over the skins. After lengthy maceration on the skins (250 hours on average), the new wine is placed in barrels for the spontaneous malolactic fermentation that follows. Barbera d'Alba Giada is matured in new wood for 18 months, and is then refined in stainless steel for 6 months, and in the bottle for 2 months.
Notes: Average production, about 4500 bottles. Giada is a flagship for the winery, earning Tre Bicchieri from the Gambero Rosso 4 times since the first vintage in 1988. Giada (means “jade”) is a wine with serious international prestige.