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It is a wine produced from a...
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It is a wine produced from a selection of two Barbera vineyards. The first vineyard located in the Bricco delle Viole cru is dated 1950, while the second slightly younger was planted in 1955. Vinified as a Barolo, with hat fermentations emerged longer than the younger sister Gemella, is aged for 30 months in the same Tines used for Barolo, then bottled. Nose of black cherry and cherry, great finesse and elegance on the palate. Long in the mouth with remarkable persistence. A wine considered "Baroleggiante" in its style, but above all thanks to its land of origin. Its highest expression is reached in the hottest years
VINTAGE 2021 AVAILABLE FROM SEPTEMBER
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Barbera d'Alba Superiore Bricco Airoli, Giovanni Viberti
It is a wine produced from a selection of two Barbera vineyards. The first vineyard located in the Bricco delle Viole cru is dated 1950, while the second slightly younger was planted in 1955. Vinified as a Barolo, with hat fermentations emerged longer than the younger sister Gemella, is aged for 30 months in the same Tines used for Barolo, then bottled. Nose of black cherry and cherry, great finesse and elegance on the palate. Long in the mouth with remarkable persistence. A wine considered "Baroleggiante" in its style, but above all thanks to its land of origin. Its highest expression is reached in the hottest years
VINTAGE 2021 AVAILABLE FROM SEPTEMBER
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District | Piemonte |
BARBERA D'ALBA SUPERIORE BRICCO AIROLI
D.O.C.
Specifications
Type
red wine
Grape varieties
100% Barbera
Denomination
Barbera d’Alba D.O.C. Superiore
Production area
Barolo locality Vergne Bricco Airoli, Barolo, La Volta vineyard
Harvesting period
mid-september
Medium Analytical Values
Alcohol
13% vol
Total acidity
5.85 g/l
Dry extract
27 mg/l
First year of wine production
1946
Organoleptic Characteristics
Color
ruby red with evident purple notes
Perfumes
cherry, sour cherry, ripe fruit
Matches
game, grilled pork, cheeses and cured meats
Service temperature
16-18 ° C
Ability to evolve
12 + years
Winemaking
Thinning in the vineyard and selection during grape harvesting. Collection in 20Kg cases. After the destemming-crushing, maceration and alcoholic fermentation takes place on the peel in emerged hat vertical winemakers
Refining
Aging takes place in the same oak vats used also for Barolo for a period of about 24 / 30 months. Also in this case, as in the Barolo wines, the wood is not toasted
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