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Tasting Note
Bright, juicy Barbera. Violets and red cherry on the nose, then a round, fresh, fruity palate with supple tannins. Made to be drunk, not pondered.
Drink it with: salami and cheese, light pasta dishes, vegetable soups, salads or roast chicken.
The Winemaking
Destemmed and fermented in stainless steel at a steady 25°C, with about five days on the skins. Malolactic follows straight after, then three months in tank and three in bottle before release. No oak.
The Vineyards
Sustainably farmed Barbera from two villages: sandy loess in Vinchio for fresh, fruity wines and clay in Vaglio Serra for structure. Le Tane are the little hillside caves where farmers once sheltered, now a spot for a glass and a snack.
The Producer
Vinchio Vaglio is a growers' co-operative founded in 1959 in the Monferrato hills near Asti. Today 192 families farm around 470 hectares, and Barbera makes up about 70% of what they produce.
The Details
Tasting Note
Bright, juicy Barbera. Violets and red cherry on the nose, then a round, fresh, fruity palate with supple tannins. Made to be drunk, not pondered.
Drink it with: salami and cheese, light pasta dishes, vegetable soups, salads or roast chicken.
The Winemaking
Destemmed and fermented in stainless steel at a steady 25°C, with about five days on the skins. Malolactic follows straight after, then three months in tank and three in bottle before release. No oak.
The Vineyards
Sustainably farmed Barbera from two villages: sandy loess in Vinchio for fresh, fruity wines and clay in Vaglio Serra for structure. Le Tane are the little hillside caves where farmers once sheltered, now a spot for a glass and a snack.
The Producer
Vinchio Vaglio is a growers' co-operative founded in 1959 in the Monferrato hills near Asti. Today 192 families farm around 470 hectares, and Barbera makes up about 70% of what they produce.
The Details