Barbera is traditionally an easy-drinking everyday red wine, and our newest release is definitely that. You’ll notice sweet strawberry and cherry pie notes as it opens up. It is medium bodied and food friendly with the bright acidity Barbera is known for.
We harvested these grapes on the earlier side for a lighter style red. At the winery the grapes were 100% destemmed and then underwent whole berry fermentation to boost those red fruit notes. We did gentle punch downs twice per day during fermentation. The fermentation on the skins was relatively short, we pressed the fermenting wine off the skins with 5 brix remaining, and then finished fermentation, to limit tannins for a lighter style wine and traditional profile.
Italian style sausage and lentil stew. Grilled or roasted pork and wild boar or lamb. Mushroom risotto. Meat stuffed ravioli or agnolotti. Tagliolini pasta is also a traditional Piemontese pairing. Gorgonzola pairs well with Barbera, as do Toma style cheeses.
Aged in 30% New Oak barrels, 100% French, for 20 months.
Barbera originates from the Piemonte region of Northern Italy, where it thrives in the rolling hills of Monferrato. It is believed to have first appeared there in the 7th century. In Piemonte, it is usually planted on the lower slopes and less ideal vineyard sites, as it takes back seat to the noble Nebbiolo grape. It is not considered an age worthy wine, with nowhere near the tannin levels of Nebbiolo, so it is treated as an easy drinking, food friendly wine to be enjoyed young.
132 cases produced