- Barbera d'Alba Tre Vigne - 2014

Barbera d'Alba Tre Vigne 2014

Grapes from vineyards in Agliano d’Asti. Cold pre-fermentation maceration for 96 hours. The must is kept, for 18 days, in stainless steel tanks at 30-32°C (86-89.6°F) with frequent pumping over and délestage. Malolactic fermentation in barriques and contact with the lees for 6 months. Post malo the wine is moved into French oak barrels or Slovenian oak casks for 16 months, then into steel tanks 2 months before bottling. Unfiltered.
Mid crimson. Rather subdued on the nose, a little note of dark cherry and a hint of earthiness. Much more intense on the palate, concentrated, pure, dark-red fruit. There's depth here but it is incredibly smooth and gently rounded while fresh and spicy on the finish. Half way between the lively, zippy style of Barbera and the darker more concentrated version but with a snap of freshness and bite on the finish.

May 2016


About Jancis Robinson

Described by Decanter magazine as 'the most respected wine critic and journalist in the world', Jancis writes daily for JancisRobinson.com (voted first-ever Wine Website of the Year in the Louis Roederer International Wine Writers Awards 2010), weekly for The Financial Times, and bi-monthly for a column that is syndicated around the world. She is also editor of The Oxford Companion to Wine, co-author with Hugh Johnson ofThe World Atlas of Wine and co-author of Wine Grapes - A complete guide to 1,368 vine varieties, including their origins and flavours, each of these books recognised as a standard reference worldwide.