PRODUCTION AREA:
Alba Pi cít is produced with Nebbiolo and Barbera grapes coming from marly and sandy soils located in the Alba area.

WINEMAKING:
The peculiarity of this wine lies in the vinification of Nebbiolo and Barbera together. The harvest date was established in order to have a perfect balance between the elegance and power of Nebbiolo, and the fruit and roundness of Barbera.
The Nebbiolo and Barbera grapes, harvested by hand, are destemmed and delicately pressed.
Fermentation takes place in thermo-conditioned stainless steel tanks at a temperature that never exceeds 28°C. The extraction of the noble parts of the peel (tannins, color, aromas) occurs thanks to maceration with the cap exposed for at least 10 days with repeated pumping over. After this time, the wine undergoes some decanting in order to clarify it and prepare it for aging in wood.

AGING:
Alba Pi Cìt ages for at least 9 months, partly in French oak barriques and partly in small 30 hl Slavonian oak barrels.
After maturation in wood, the wine is assembled and continues its evolution in the bottle for at least 6 months before being released on the market.

ORGANOLEPTIC CHARACTERISTICS:
The color is intense ruby red, on the nose the notes of violet and dog rose are in sync with the nuances of red fruit and the vanilla nuances deriving from the aging in wood. On the palate it is broad, with silky tannins and a soft and enveloping finish.