Barbera 2015 Magnum
Our Magnums are presented beautifully in our exclusive wooden boxes (domestic customers only). Best enjoyed with a group of friends and family.
Barbera, the other famous grape variety from Piedmont - bright, fresh, vinous, loaded with brambly fruit, lip-smacking acidity and smooth as silk. Spoiled with long barrel and bottle ageing this has wonderful energy when young and a contender for cellaring.
While Marlborough basked under blue skies throughout summer, the fruit on the vines was developing into something magical. Week after week of warm, dry weather followed on from a cooler than average start to the season. The long warm ripening season ended in a beautiful Indian summer perfect for that grape variety from Northern Italy.
Hans' Winemaking Comments+
'Our Barbera spent 21 days on the skins progressing to wild yeast fermentation before being pressed and transferred into one French barrique for malolactic fermentation. This great “Italian” has been aged on its fine lees for 24 months. No fining and no filtration to maintain its beautiful aromas and flavours. This wine is inspired and in homage to the man who first put Barbera on a pedestal, the late Giacomo Bologna of the Braida estate whose Bricco dell'Uccellone was the first internationally marketed Barbera.'
Deep lush notes of juicy plum, strawberry jam and ripe red cherry are complimented by a strong velvet backbone, elegant tannins and smoky finish. This cheeky young wine can be enjoyed now or stored away for years to come. Having been aged in the barrique for such a long time, we recommend decanting to allow our Barbera to breathe.
|Vine Age||12 years|
|Soil||Shallow (<45 cm) stony soil, well drained, developed from stony alluvium. Not one row shows the same soil type. Sand and gravel is broken up by clay-sand layers.|
|Planting Density||6000 vines/ha|
|Residual Sugar||<1 g/l|
|Ageing Potential||10 years|
Food Matching Suggestions+
Pairs beautifully with what Piedmont does best, Brasato al Barolo (braised beef) or Coniglio (braised rabbit) with Risotto (which grows in Piedmont), or alongside a rich pasta dish.