August 24, 2020
Barbera d’Asti and Barbera d’Alba: Fresh, Fruity and Outstanding Value
Style
Type
Still
Winemaker
Andrea Oberto
Appellation
La Morra
Varieties
Barbera
Viticulture
Vineyard size is 6.3 ha overall with a south-west exposure. The training system is classic Guyot method with medium-short trimming.
Farming
Sustainable
Terroir
Calcareous and clay soils. Southwest-facing vineyards.
Vineyard
100% Barbera from La Morra. Vines are trained classic guyot with medium-short pruning.
Vinification
Manual harvesting of the ripe grapes in 20-kg perforated crates through a careful selection of the bunches; transfer in cellar, grape crushing and destemming within hours; thermo-controlled fermentation at around 32 °C, with frequent, soft pumpovers. Medium-long maceration (about 180 hours); racking in stainless steel vats, where the wine is thermo-controlled and the natural malolactic fermentation takes place.
Aging
Aged for 4 months in second passage wood
Features
Bottle, Cork
Available Sizes (L)
0.750
Distribution Area
Delaware, National, New Jersey, New York, and Pennsylvania
Shelf Talkers
Tech Sheets
Tasting Note
Deep ruby color with violet reflections softened by aging in barrique. On the nose, the wood is integrated with hints of plum and cherry in alcohol; in the mouth it is warm with a good alcohol content, with toasted notes of ripe fruit and jam. The typical varietal acidity gives a long and mineral finish
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