Barbera d’Alba “Vignota” DOC
A uniquely flavored Barbera, made from grapes grown in several different windswept vineyards on hilltops in Monforte d’Alba. Vignota ages in second-use barrique for ten months, followed by two more months in bottle.
Wine exported to
Canada, USA, Australia
Most recent awards
- 2018 | Wine HunterRosso
- 2018 | Wine Advocate93
- 2016 | Wine Spectator92
- 2014 | Vinous89
- 2012 | International Wine Cellar90
Grape Varieties:
100% Barbera
Fermentation container:
Stainless steel
Length of alcoholic fermentation:
8-10 days
Type of yeast:
Spontaneous indigenous yeast
Fermentation temperature:
28-30 °C (82.4-86 °F)
Maceration technique:
Rotating paddles
Length of maceration:
8-10 days
Malolactic fermentation:
Yes
Aging containers:
Oak barrels
Container age:
Second use
Type of oak:
Allier /Troncais
Bottling period:
June/July
Aging before bottling:
10 months
Aging in bottle:
2 months
Closure:
Natural Cork
Organic:
Vineyards
Vineyard name:
Different vineyards in Monforte
Vineyard location:
Monforte d'Alba, Piedmont
Vineyard size:
5.4 hectares (13.3 acres)
Soil composition:
Calcareous marl, with a high percentage of silt and sand
Vine training:
Guyot
Altitude:
500 meters (1,640 feet) above sea level
Vine density:
5,000- 5,500 per ha
Yield:
6,5 - 7 tons per hectare
Exposure:
southeastern, southwestern
Years planted:
1980, 1998
Age of vines:
15-22 years old
Time of harvest:
Late September
First vintage of this wine:
1982
Total yearly production (in bottles):
30,000 - 35,000 bottles approx.
Tasting notes:
Intense ruby red that turns garnet over time; fruity and herbaceous bouquet with notes of ripe cherry confirmed on a full, fresh, flavorful palate. Long, crisp finish.
Serving temperature:
Best served at 16-18 °C (60.8-64.4 °F).
Food pairings:
A wonderful accompaniment to meat, pasta and aged cheese. Especially delicious with a local specialty “bagna cauda.”
Aging potential:
5 years
Alcohol:
Alc. cont 13.5% by vol.
Winemaker:
Guido and Fabio Fantino
