Barbera d'Alba 2021
DOC, Rocche Costamagna, 750 ml
| Grape variety: | Barbera |
| Producer: | Rocche Costamagna / Alessandro Locatelli |
| Origin: | Italy / Piemont / Barbera d'Alba |
Description
Fine vanilla, chocolate and coffee notes accompany the fruity dried plum and compote aromas, underlined by a delicate floral note. On the palate this Barbera enchants with a pleasant melting, balanced acidity and good tannin structure.
Attributes
| Origin: | Italy / Piemont / Barbera d'Alba |
| Grape variety: | Barbera |
| Label: | Vegan |
| Ripening potential: | 2 to 6 years after harvest |
| Drinking temperature: | 16 to 18 °C |
| Food Pairing: | Roast veal with morel sauce, Scaloppine di vitello al limone, Tagliatelle al tartufo, Risotto with ceps |
| Vinification: | short must fermentation, Punching down |
| Harvest: | hand-picking |
| Maturation: | in new barriques |
| Volume: | 14.5 % |
| Note: | Contains sulphites |
Rocche Costamagna / Alessandro Locatelli
The wines of Rocche-Costamagna are a result of the perfect interplay of geographical location, meticulous care both in the vineyard and in the cellar, and decades of experience.
The term "Rocche" usually refers to a natural hilly landscape. In this case, it refers to a privileged wine-growing area, the family's historic cru, called "Rocche dell'Annunziata" (covering 6 of the 14 hectares of the family estate).
"Costamagna" is the family name of the winery owners in La Morra, where high quality wines have been produced and distributed for over 160 years. The evidence for this centuries-old tradition is a document dating back to 1841: a retail licence for the wines from the estate's own vineyards. Since the late 1960s, the business has been run by Claudia Ferraresi, the granddaughter of the widow Costamagna, accompanied by her husband Giorgio. Today, their son Alessandro Locatelli is in charge, assisted by agronomist Gian Piero Romana and oenologist Giuseppe Caviola.
Barbera
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.
Italy
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.
