Barbera
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Barbera
Barbera is a centuries old varietal that is known for its deep color, high acidity, and low tannins. It is the third most planted red grape variety in Italy after Sangiovese and Montepulciano. Barbera is said to have come from central Piedmont. DNA tests suggest that Barbera is a close relative of the French/ Spanish grape Mourvedre. The vines can produce high yields and ripen two weeks earlier than Nebbiolo. The vines thrive best in soils with clay although it can thrive in wide range of different soils. There are many wines made from the Barbera varietal such as Barbera d’Asti, Barbera d’Alba, and Barbera del Monferrato. Like many grapes there are a wide range of variety and qualities from Barbera wines. Depending on how ripe the grapes are during harvesting, the wine can be medium bodied, fruity, to more powerful intense wines that need to be aged. Barbera makes a great blending grape because it adds color and depth. The fermentation in oak can also have an influence on Barbera. Over ripe grapes have more raisin like flavors. The highest quality of wine made with Barbera generally comes from the Piedmont region. Barbera makes a great wine to have with pizza and pastas.
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Best Buy Wine Enthusiast Magazine: "Here's an easy going and traditional expression of barbera that is not overstated or exaggerated in any way. In fact, fruit intensity is measured and the wine presents an informal, no-fuss but elegant front. You'll get aromas of cherry, blackberry and spice." M.L.
Ca' del Sarto Barbera d'Alba is a powerful berry rich wine with soft tannins. This great Italian wine is left to mature in special oak barrels for 10 months to bring out its subtle, refined quality and robust flavor. Wonderfully smooth and slightly tannic, the wine develops a full, well-balanced flavor with age.
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Pure, ripe plum and strawberry fruit flavors underscored by a crisp acidic note and a hint of earth mark this charming, succulent wine, set in a supple texture supported by sweet, soft tannins.
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Winemaker's notes:
The color is a dark ruby-red with crimson shades. The aroma is fresh and intense with clean scents of wild berries and spices. Clear but perfectly blended the wooden note. The flavor is warm and robust, pleasant, good body and harmonic.
This Barbera's sensory attributes make it an outstanding accompaniment for imposing first courses and main-course, meats boiled or roasted.
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The wine has an intense, ripe, fruity bouquet filled with red berries, vanilla and spice. In the mouth, the wine has robust full flavors with mature fruit and warm spices. The tangy finish is seductively lingering.
Food Pairing: pheasant, Hard cheeses, game, fowl, pork, roasts.
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The Barbera grapes grown in the Barolo area, give full structure, plummy and complex flavor, with spicy and ripe fruit, blackberry aroma and a hint of toasted tobacco. It ages quite well.
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90 Points - Wine Spectator:
"This is pure, with blackberry and black cherry flavors that run deep. Coats the palate lightly, with a glycerine feel, offset by bright acidity and a touch of tannins that add a pleasant astringency on the finish."
90 Points - The Wine Advocate
"This is pure, with blackberry and black cherry flavors that run deep. Coats the palate lightly, with a glycerine feel, offset by bright acidity and a touch of tannins that add a pleasant astringency on the finish."
winemaker's notes:
This wine is a vivid and intense ruby red in color with a grapey and fruity (plum and cherry) aroma. Grapes grown on light and loose-textured soils and modern oenological techniques which enable producers to obtain and conserve fruit and freshness combine to make this a wine which is very pleasurable in its youth. For this reason it goes well with simple dishes such as hors d'oeuvres, soups, risotto, and pasta.
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92 points - Wine Advocate
"The 2009 Monferrato Mompertone is 60% Barbera and 40% Syrah, a combination that as far as I know has not been tried elsewhere in Piedmont. I am not a huge fan of Piedmontese blends, but this wine just works, as it has in every vintage since it was first released in 2003. Dark cherries, tobacco, spices and earthiness are woven together nicely in this deep, immensely pleasing wine. The fruit retains gorgeous suppleness and refinement throughout. This is another strong showing from Prunotto. Anticipated maturity: 2011-2017."
Deep ruby red in color with purple highlights, richly fruity aromas of plums and cherries with notes of violets, coffee, and spices. The palate is ample, dense, full with soft tannins, elegant and long. It is an excellent match with meat dishes, pot-au-feu, and fresh cheeses.
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90 Points - Wine Spectator:
"Smart Buy! Rich and succulent, sporting black cherry, blackberry and licorice flavors. This is muscular and laced with tannins, lending a slight bitterness now. But it's full of sweet fruit, so allow a year or so. Best from 2013 through 2018. 2,500 cases imported."
Winemaker's notes:
Intense red, with a bouquet of ripe fruit and an undercurrent of spices, such as pepper. Flavorful, pleasing and elegant with good persistence.
This is a wine suited for first courses and red meats.
alcohol by volume: 14.0 Percent
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winemaker's notes:
Barbera d'Alba is an intense, Cardinal red with sparkling tones. It has a resolute bouquet, with trace aromas of ripe plum and an undercurrent of mixed spices. This wine is has full flavor with long persistence. A wine suited to hearty Italian dishes as well as refined meat dishes and aged cheeses.
Commencing with the 2011 vintage, the name "Torriglione" will not appear on Ratti's Barbera d'Alba label.
alcohol by volume: 14.0%
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