Harvest Date: Hand-harvested at the end of September
Aging: Aged 40% in French oak barrels for 18 months, 60% in Slavonian oak barrels for 18 months.
Tasting Notes: Here’s La Barbera! Referred to as a woman in Piedmont. It is deep, purplish red with dark hues. Aromas of blackberry, cassis, plum, black pepper, tobacco, vanilla, chocolate and cherry. The palate is full, vigorous and intense, with a good acidity structure.
Vineyard Notes: Vineyard location: Basarin in Neive. Total vineyard surface: 0.55 Ha. Exposure: South / South-East. Soil type: Tortonian soil rich in very compact blue marl. Density: from 3300 to 4200. Training system: Guyot with 7-8 buds. Google Earth Coordinates: 44°42’40.27”N 8°6’11.49”E
Production Notes: 4.800 bottles produced, made only during exceptional vintage years. Fermented in oak barrels at 28 – 30°C for 15 – 18 days. Aged 40% in French oak barrels for 18 months, 60% in Slavonian oak barrels for 18 months.
Winemaker Notes: Unlike the north side of San Cristoforo hill – divided into numerous crus – the south side is occupied exclusively by Basarin. This majestic and beautiful slope stretches from Borgata Zocco to Tre Stelle, passing through the historical center (above Borgata Moretta, which is where our winery is located) and then through Gianmatè higher up. Despite the morphology of the cru suggesting otherwise, the Barbaresco and Barbera wines grown in the Basarin Cru, especially in the central area, are distinguished mainly by their linearity and balance which, in the best cases, are accompanied by a pleasant minerality.
Food Pairing: Pair it with characteristic Piedmontse dishes, roasts, medium-mature cheeses. Serving temperature: 18-20° C
Other Notes: The estate was established in 1920 by Giovanni Mainerdo, who, fueled by a great passion for wine, began vinifying small batches of grapes from certain areas of particular prestige in different municipalities in Neive, Barbaresco and Serralunga d’Alba.
