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This vineyard’s success with Barbera - a Monticello Cup and numerous Gold Medals - matches the consistency of our Pinot Grigio and Cabernet Franc. The wine has become a strong favorite in our list, for its great varietal typicity and for its ability to respond to diverse gastronomic agendas. Those who wish to exploit its earthy vividness with game birds, or its bright acidic backbone for tomato or cream-based pastas or grilled fish, should not hesitate. It can be paired “up” the scale with meats or pâté customarily requiring greater tannin, and it can be paired well “down” the scale, with artisanal sheep’s cheese. It is the favorite discovery in red wines, for palates previously confined to whites, and in lither wines, for palates previously confined to heavy tannins. Barbera refreshes the dining experience of everyone, in this classically Piemontese profile. |
Vintage Factors:
The 2006 vintage was a stand-out for our earlier-ripening whites and went on to ripen into a red wine vintage of Octagon standard. Barbera will present a beautifully rounded palate and prominent, luscious fruit, with delicate spice. |
Vinification:
Barbera, 100 percent. Traditional pump-over fermentation, 5-7 days, followed by comparatively brief post-fermentation maceration, 3-5 days.
Aged 8 months in 2nd and 3rd-fill French oak barrels. |
Analysis:
13.3% Alcohol
0% Residual Sugar
0.67% Total Acidity |
Tasting Notes:
Elegantly earthy, with raspberry and vivid cherry notes. Very typical of our terroir. |
Optimum Drinking:
Very supple vintage, agreable now and will improve over the next 3 years. |
Food Pairings:
Braised stuffed lamb shoulder with onion sauce
Porcini risotto with sausage
Fettuccine with butter, sage and parmigiano |
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