Barbera d'Asti Bricco
DOCG, Paolo Conterno, 2018
Deep red colour with purple hue and purple nuances when young. Smooth- bodied on palate supported by spices and a warm, balanced finish. A flattering wine and a fine expression of this comparatively less well known grape.
|Origin:||Italien / Piemont / Barbera d'Asti|
|Site / vineyard:||Bricco Sant'Ambrogio|
|Ripening potential:||1 to 5 years|
|Serving temperature:||16 to 18 °C|
|Food pairing suggestion:||Cold fish dish, dried meat, Succulent chicken breast with cream sauc, Saltimbocca, Scaloppine di vitello al limone, Spaghetti con sugo al basilico, Risotto with ceps|
|Vinification:||short must fermentation, fermentation in steel tank|
|Maturation:||in large wooden barrel/foudre|
|Maturation duration:||12 months|
Italy – Where wine is a way of life
The Italian wine regions are extremely diverse, and this is made clear in their wines. Established varieties such as Merlot, Syrah, and Sauvignon can be found on just 15 percent of the total vine growing area. The remaining 85 percent is reserved for autochthonous, indigenous varieties. More than 2,000 different grape varieties are grown under diverse conditions and pressed with various techniques into wines that reach the top tier of the international wine market.
Paolo Conterno / Fam. Conterno
Giorgio Conterno and his Baroli from Piedmont, is one of Baur au Lac Vins' long-standing partners. He talks about his new Tuscan passion with beaming eyes:
"Fate has brought me to Ortaglia. By chance I had heard about it and a little later I was there. It was immediately clear to me that Ortaglia was a special place. It took a whole eight years for the takeover, but it was worth it. Tuscany and Piedmont are the two regions in which I can best express my passion - with a life close to nature and working in the vineyard to create wines, as I have learned according to old tradition."
The all-around culinary companion
The Barbera grape is one of the cornerstones of the Piedmont. It lends its name to three cultivation areas: Barbera d’Asti, Barbera d’Alba and Barbera di Monferrato. There are fierce rivalries. Thus the vintners of Asti assert that their Barbera is better than those from Alba, because the best sites in Alba are reserved for Barolo and Barberesco. The truth is, there are all kinds of Barbera: young and fruity, ripe and complex, simple or sophisticated. The best representatives are ruby red with pure, sweet cherry fruit, soft body and fresh acidity. They are fantastic culinary companions: there is scarcely any Italian dish with which they do not fit. The variety is well-distributed, thanks to the Italian emigrants in California.