Cascina Val del Prete, Barbera d’Alba “Serra de’ Gatti”
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 ampelography of the varieties cultivated in the vineyards of Piedmont. "Il" or "la" Barbera, as it was traditionally called by Piedmontese farmers, whose brusk and unassuming character is precisely the same as that of this frank and robust red, 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: Priocca, (Cuneo)
Appellation: Barbera d’Alba DOC
Vintage: 2007
Varietal Blend: 100% Barbera d’Alba
Vineyard: The Serra Gatti vineyard is at 750 feet above sea level with a southern easterly exposure. The vines are 8 years old with a density of 2.200 plants per acre. The vineyard is bio-dynamically fertilized.
Planting System: Guyot
Soil: Sandy with sections of marl.
Harvest: End of September
Yield: 2.8 tons per acre
Alcohol: 13° %
Vinification: It ferments for 12 days in stainless steel tanks with 4/5 daily pump-overs. The malolactic fermentation takes place in used oak barrels.
Aging: 6 months in the bottle.
Total Production: 15.000 bottles
Tasting Notes: Bright intense fruit. Loads of flavor.
Food Pairings : Drink with beef carpaccio, red wine braised meats, and chicken livers.
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