lunedì 3 marzo 2014

Barbera cepage

One of my prefer grape varieties is called Barbera an indigenous grapes varieties mostly planted in the Piedimonte region. Naturally is a grapes varieties with a very fine acid structure with mellow tannin.
There is diversity soil and denomination where is can be adaptable and makeup her structure.

Barbera D'Asti D.O.C.G. with 3 subzone Nizza, Tinella and Colli Astiani
Minimum 85% Barbera max 15% Freisa or Grignolino or Dolcetto
The time of aging start on the 1st of November after the harvest and need to be 4 months without oak aging. For the mention Superiore need to be 14 months with at least 6 in oak.

Barbera de Monferrato superiore D.O.C.G.
Minimum 85% Barbera max 15% Freisa or Grignolino or Dolcetto
after the harvest need to be aging for 14 months with 6 months on barrel


Iuli is a small cooperative set up at least 30 years ago, the wine is a distinctive pure expression of this amazing grape varieties in Monferrato
However the wine is simple delicious:
deeply ruby red with purple rim, compact aroma of dark cherries, balsamic with herbaceous hints; dried red flowers. Spice, juice and great structure with Kernel finish. Very classy and great drinkability.

Barbera D'Alba D.O.C.
minimun 85% Barbera and 15% need to be Nebbiolo
for the mention Superiore need to aging for 12 months at least 4 in oak
Vajra is a dedicated producer in Barolo subzone famous for the cru Bricco Viole, the barbera they produce is extremely good, with an incredible reasonable price. 2010 was a lovely vintage for this grape varieties. The vineyard are on tortonian soil mostly calcareous with an incredible bed rock blue tinted dark in color, mixed with sand  give a the wine high acidity and berry character. Great minerality with firm tannin, the juice fermented two weeks in stainless steel with regular pumping over. Aging in barrel and stainless steel for some months 14 to 16.

The greatest producer of BAROLO is Mr. Conterno produce an incredible Barbera almost an impressive wine.
Cascina Francia is a cru in Serralunga. Helvetain soil which means chalky, lighter in color with high level of iron and phosphorous.
dense and complex, minty lots of herbs with raspberry jam and flowers. Generous structure with freshness and persistence. Off course aging only in large barrel.









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