Ca’Viola – Barbera d’Alba Brichet

R335.00

Almost 2.4 hectares of 20 years old vines nestled on Montelupo hills at 400 meters of height. The results is reflected in a wine of tradition that express with great class the main features of one of the most important Piedmontese varietals. The wine spends 15-18 days in temperature-controlled tanks with 12 months in big barrels.
Tasting notes :
Ruby red, juicy, fruity, notes of dried mushrooms. Very approachable in its youth.
James Suckling Review Rated 93
There’s minerality on the nose of this Barbera, but also some smoky complexity, not to mention brambleberries and blackcurrants. A structured palate with firm tannins, refreshing acidity, and a succulent, chewy finish. Drink now.

58 in stock

Product Size: 750 ml
SKU: CAV/BARB/15 Categories: , ,

Description

Almost 2.4 hectares of 20 years old vines nestled on Montelupo hills at 400 meters of height. The results is reflected in a wine of tradition that express with great class the main features of one of the most important Piedmontese varietals. The wine spends 15-18 days in temperature-controlled tanks with 12 months in big barrels.
Tasting notes :
Ruby red, juicy, fruity, notes of dried mushrooms. Very approachable in its youth.
James Suckling Review Rated 93
There’s minerality on the nose of this Barbera, but also some smoky complexity, not to mention brambleberries and blackcurrants. A structured palate with firm tannins, refreshing acidity, and a succulent, chewy finish. Drink now.

Additional information

Wine Region

Piemonte / Piedmont

Appellation

Barbera d’Alba DOC

Wine Estate

Ca'Viola

Wine Cultivar

Barbera

Vintage

2015

Food Pairing

Cheese – Hard Matured (24+month Parmigiano and similar), Cold Meats Charcuterie (Prosciutto / Salame / Mild Chorizo), Red Meat Braai/Barbecue, Tomato based dishes – pastas – soups, White Meats – Poultry/Rabbit/Turkey

Size

750 ml

Wine Style

Fruity, Medium-bodied, Structured

Suggested for

Cellaring / Collecting, Classic Wines, Friendly Evening

VARIETY: Friulano
YIELD/HECTARE: 60 quintals
HARVEST PERIOD: End of September
VINEYARD PRACTICES: Manual
FERMENTATION VATS: Classic stainless steel fermenters
FERMENTATION TEMPERATURE: 15°C-18°C
ALCOHOL BY VOLUME: 13.5% vol.
LENGTH OF FERMENTATION: 15 – 20 days
MALOLACTIC FERMENTATION: None
MATURATION METHOD: stainless steel
LENGTH OF MATURATION: 6 months in stainless steel