Light in color, this aromatic red wine is known to be one of the most versitle wines in the Italian wine-and-food-pairing arsenal. Elegant in body to pair with lighter fare for hot evenings yet firm enough in acidity to cut through the fat in big, meaty dishes.
Floral, tart spring strawberry and red raspberry, light in the mouth, delicate and juicy finishing with more red fruit.
The 2017 Barbera marks our inaugural vintage. The journey into Italian varietals has been on my "bucket list" for years, really since we ventured into wine and food pairing. Although most Americans are not really pairing their wines with food and are simply enjoying their wine as a cocktail before or after dinner, the combination of food and wine can exponentially increase the experience.
The grapes were harvested between 4-7 am late in the season. Barbera needs the extra time on the vine only to reach very low to moderate suar levels. Capturing ripe, mature fruit while maintaining the firm acidity was my goal. The clusters were destemmed and berries crushed into open top t-bins where they fermented for 12 days experiencing two punch downs per day and a pumpover in the middle of the day. The wine was pressed to mostly 4-5 year old French oak and 1 of 6 new french/american hybrid barrels. The wine was racked once for air and sediment removal before bottling in June 2018.
18% new oak