Vinity

Cascina Ca’ Rossa, Barbera d’Alba "Vigna Mulassa"

The Barbera variety's origins are extremely ancient but the first documents in which it is cited date to only several centuries ago. In fact, the first formal citation of Barbera appears in a document of the 17th century that is now preserved in the city hall of Nizza Monferrato. And it was first officially mentioned in 1798 when Count Nuvolone, deputy director of the agrarian society of Turin, drew up the first list of the varieties cultivated in the vineyards of Piedmont. "Il" or "la" Barbera, as it was traditionally called by Piedmontese farmers, is one of the wines best known and appreciated throughout Italy for its generosity and strength. A. Strucchi, a noted Italian enologist, observed at the end of the last century, that "when Barbera wine has attained five or six years of age, it is as suitable for consumption with roasted meats as Barolo and is often preferred by many to the more famous wine.''

Region: Piedmont
Production Area: Municipality of Canale d’Alba, (Cuneo)
Appellation: Barbera d’Alba DOC
Vintage: 2005
Varietal Blend: 100% Barbera
Vineyard: At 600-700 feet above sea level with a south, southwestern exposure. The vines, on an average, are 45 years old.
Planting System: Guyot
Soil: Sandy
Harvest: last 10 days of September
Yield: 2.8 tons per acre
Alcohol: 13°-13.5 %
Vinification: Fermentation in stainless steel tanks with a 12 day maceration
Aging: 12 months in French oak barrels and 6 months in the bottle.
Total Production: 10.000 bottles

Tasting Notes: The color is an intense ruby red with purple reflections. Deep and rich on the nose with a wide range of scents: plump jam, cherries and blackberries. Well-structured, full-bodied, flinty and dry on the palate, with high acidity and persistent aftertaste.

Food Pairings: Excellent with hot savory appetizers and substantial pasta dishes like the Piedmontese style agnolotti del plin or tajarin.

	VINITY WINE COMPANY
Home Back Cascina Ca’ Rossa, Barbera d’Alba "Vigna Mulassa" The Barbera variety's origins are extremely ancient but the first documents in which it is cited date to only several centuries ago. In fact, the first formal citation of Barbera appears in a document of the 17th century that is now preserved in the city hall of Nizza Monferrato. And it was first officially mentioned in 1798 when Count Nuvolone, deputy director of the agrarian society of Turin, drew up the first list of the varieties cultivated in the vineyards of Piedmont. "Il" or "la" Barbera, as it was traditionally called by Piedmontese farmers, is one of the wines best known and appreciated throughout Italy for its generosity and strength. A. Strucchi, a noted Italian enologist, observed at the end of the last century, that "when Barbera wine has attained five or six years of age, it is as suitable for consumption with roasted meats as Barolo and is often preferred by many to the more famous wine.'' Region: Piedmont Production Area: Municipality of Canale d’Alba, (Cuneo) Appellation: Barbera d’Alba DOC Vintage: 2005 Varietal Blend: 100% Barbera Vineyard: At 600-700 feet above sea level with a south, southwestern exposure. The vines, on an average, are 45 years old. Planting System: Guyot Soil: Sandy Harvest: last 10 days of September Yield: 2.8 tons per acre Alcohol: 13°-13.5 % Vinification: Fermentation in stainless steel tanks with a 12 day maceration Aging: 12 months in French oak barrels and 6 months in the bottle. Total Production: 10.000 bottles Tasting Notes: The color is an intense ruby red with purple reflections. Deep and rich on the nose with a wide range of scents: plump jam, cherries and blackberries. Well-structured, full-bodied, flinty and dry on the palate, with high acidity and persistent aftertaste. Food Pairings: Excellent with hot savory appetizers and substantial pasta dishes like the Piedmontese style agnolotti del plin or tajarin.