The racking is followed by malolactic fermentation and aging for at least 12 months in small French oak barrels (barriques and tonneaux). This is followed by refinement in bottle for a further 12 months.
Just as barolo and barbaresco are considered kings of the Langhe, barbera is the queen of Monferrato. This wine comes from the best vineyards surrounding the village of Nizza Monferrato, 50 km northeast of Barolo. A testament to the territory, it demonstrates how barbera can be enhanced by aging in wooden barrels.
Visual: Intense ruby red. Nose: Ample and complex; red fruits balanced with notes of spice and vanilla. Flavor: Structured, with good acidity that gives a pleasant freshness; at the same time soft and round.
The grapes are softly pressed and fermented in contact with the skins for 10-12 days for a long, cool fermentation. For an optimal extraction of the polyphenolic component, daily pumping over is carried out.
One can’t go wrong with pizza and Nizza. This big red has such bright acidity and integrated tannins that it pairs surprisingly well with seafood and grilled veggies.
Barbera requires lots of warmth and long exposure to the sun, so it enjoyed the high temperatures of 2017. Acidity remained high, thanks to slight dehydration of the grapes, allowing a balance between the structure and high alcohol of this vintage, which is fresh and set to have a long cellar-life.