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This is everything you want and expect from quality Piedmont Barbera! Smells & tastes of red & dark berries, white pepper, & dried herbs. There’s zero oak influence, so the wine’s bright acidity and fine tannins really shine. Try it tonight with your favorite pizza or pasta dish!
La Spinetta Barbera Ca di Pian comes from younger vine Barbera grown in two sites: Castagnole and Costigliole where the Bionzo vineyard is located. The vineyards together are about 23 hectares. The vines are 6-20 years old and grow on calcareous soil at 300 meters above sea level, at a southern exposure. Harvest usually happens in the last week September to early October, after which time, the grapes are fermented in rotofermenters for 6 to 7 days. The wine then ages for 12 months in a mix of new and old, medium toasted, French oak barrique. Malolactic fermentation takes place in the barrique.
"A tasty, entry-level wine, the 2013 Barbera d’Asti Ca’ di Pian is juicy and flamboyant from the very first taste. Blackberry jam, crème de cassis, chocolate, violets, lavender and sweet spice meld together in a deep, unctuous wine to drink now and over the next few years. This is a screaming value from La Spinetta.”- James Suckling
Vibrant & Generous. In this production area there are different vineyard parcels in which we cultivate Barbera in the hills of Barolo; each expresses its own character, dictated by the peculia- rities of terrain and climate. Each vintage we pick its grapes by hand and vinify each parcel separately to preserve the character of site into the wines. From the assemblage of these wines comes our Barbera d'Alba which we mature for 15 months in wooden barrels, a good part of which are new and that best balance the natural fruity and fresh texture of the wine with soft tannins.
The Lusenti winery is in the Colli Piacentini, “the hills of Piacenza,” at the western end of Emilia-Romagna. Founded in the early 1900s by Pietro Lusenti, it is today run by his granddaughter Ludovica and her husband Giuseppe Ferri. Lusenti produces mainly wines from local grape varieties, Bonarda, Malvasia di Candia Aromatica, and Ortrugo, and they focus on sparkling wines, considered the progenitors of winemaking in this area. The winery is certified organic. The Gutturnio is a sparkling dry red, a 60/40 blend of Barbera and Croatina; deep and rich, it is redolent of sour cherries and tobacco.
"Barbera epitomizes our winemaking quest here at Unti: To produce wines from noble Mediterranean grapes with expressive aromas, flavors, and solid natural acidity for balance. Barbera is by far the most heavily planted grape in Italy's Piemonte region because it performs well in a variety of sites. We first planted a small block of Barbera in 1998, and now have 6 acres under vine. We've learned that when farmed at moderate to low yields, Barbera can render compelling wines here in Dry Creek Valley. Our 2016 Barbera is quite dark with exotic fruit and snappy acidity. The wine was aged ion French oak barrels, 25% new for 12 months.
725 cases produced
Ruby red in color, this Barbera has a nose that is intense, grapey and delicate; with age, sensations of fruit in syrup, amarena cherries and plums appear. On the palate, the wine is dry and full-bodied, with a tangy, refreshing acidity.
Great with salami, pasta, game, roasts/stews and flavorful cheese.
The wine shows an intense ruby red color and nuances of ruby red, little transparency. The nose denotes intense, clean and pleasing aromas which start with hints of cherry and raspberry followed by aromas of strawberry, blueberry, cyclamen, plum and rose. In the mouth has good correspondence to the nose, a slightly tannic and effervescent attack, pleasant freshness, however balanced by alcohol, good body, intense flavors. The finish is persistent with flavors of cherry, raspberry and blueberry.
The Borbera Valley in the southwestern corner of Piedmont was, from ancient times on, home to a native grape variety called Timorasso. Cultivation/production started in decline right after the Second World War until things reached the point where Timorasso was near to extinction. Its savior arrived in the form of one Ezio Poggio; dedicated to the restoration of the grape, he planted his first 7.5 acres in 2005. Timorasso is the only wine Poggio makes, albeit in both still and sparkling forms. This is a substantial white, with appealing flavors of apricot, apple, honey, and almonds.
A juicy luscious and complex core of raspberry, boysenberry and mulled currant fruit. The palate has a solid acidity and ripe dark fruit, completed by Nebbiolo length and elegance. Pair with grilled red meat and strong cheeses.
Giuseppe E Figlio
Wine Advocate 91 points - Showing a greater degree of muscle and brawn, the 2013 Barbera d’Alba Scudetto needs a few more months of bottle rest before it completely relaxes. The wine emits energy and tightness that speaks to the quality of fruit produced in the classic 2013 vintage. The bouquet offers dark fruit flavors with spice, dried plum and toasted hazelnut. The wine is generous and broad in terms of its mouthfeel and texture.
The color is a deep ruby red with garnet reflections. It has a rather intense bouquet, with scents typical of the vine and a full bodied and dry flavor, with a distinct and pleasing acidity. It becomes mature with aging, acquiring a full and balanced flavor.