Still
Monica and Daniela Tibaldi
Barbera d'Alba DOC
Barbera
100% Barbera variety. Guyot pruning. Grape harvest takes place in the first half of October, where the grapes are picked by hand and transported in 20 kg crates. All wines from Tibaldi are produced from organically grown grapes which are Certified Organic vineyards through certifier Valoritalia.
Certified Organic
Calcareous-clay soil with medium permeability. The vineyard's name is Coste Anforiano in Santa vittoria d'Alba. Elevation 250m with southeast exposure.
Monica and Daniela look after each individual vine with the sole aim of producing excellent fruit. This enthusiasm and commitment mean there is little need for intervention in the cellar. The vineyard work is done by hand with an eye to conserving the environment and landscape.
To maintain the freshness and mineralty characteristic of Tibaldi's white wines, the vineyard area sits on sandy soil, with north-west exposure. For red wines, the more calcareous land with a lower percentage of sand in a southern exposure is where vines grow to obtain longevity and structure.
Tibaldi owns 19 acres of vineyards at about 820 feet above sea level. The vines are an average of 30 years old. Tibaldi has been Certified Organic in their vineyards for four years through Valoritalia which means all their wines are produced from organically grown grapes. They intend and act to safeguard biodiversity by maintaining a functional ecosystem.
Indigenous yeast by Pied de Cuve are used to start fermentation. Fermentation of the must, in contact with the skins, is carried out at a constant temperature with numerous pump-overs to extract both color and bouquet. After racking, malolactic fermentation begins and is carefully overseen.
The wine is matured in steel tanks, with the lees intact to enrich the structure and full body of the wine. It is aged for 7 months in stainless steel tanks and 2 months in bottle before being placed on the market.
Delaware, New Jersey, New York, and Pennsylvania