After a perfectly warm growing season we were all excited to pick our very first ‘virgin’ vintage of Barbera in mid-April with a purposely low yield of 500g/vine. This grape variety from Piedmont, lighter and tarter stood always a bit behind the famous Nebbiolo.
Our Barbera spent 21 days on the skins progressing to wild yeast fermentation before being pressed and transferred into one French barrique for malolactic fermentation. This great “Italian” has been aged on its fine lees for 24 months. No fining and no filtration to maintain its beautiful aromas and flavours.
This wine is inspired and in homage to the man who first put Barbera on a pedestal, the late Giacomo Bologna of the Braida estate whose Bricco dell'Uccellone was the first internationally marketed Barbera.
Deep lush notes of juicy plum and tart red cherry are complimented by a strong mineral backbone and elegant tannins. This cheeky young wine can be enjoyed now or stored away for years to come. Having been aged in the barrique for such a long time, we recommend decanting to allow our Barbera to breathe.