This Barbera originates from high-density vineyards planted in 2008 at Santa Maria in La Morra on the hillside historically known as Plaustra, in the Langhe area of Piedmont. The high-density reduces the production of every grapevine for a better ripening. After summer thinnings, every plant produces 1.2-1.3 kg of grape.
In the cellar a maceration at controlled temperature is carried out for 6 days with daily manual pumping over. The alcoholic fermentation reaches 28 °C, a temperature which allows the makers to optimise perfume and flavour. The malolactic fermentation and the ageing are carried out in steel tanks where the wine is stirred continually (bâtonnage) to keep the finer lees in suspension. This is done in order to achieve a full and round body in opposition with the typical freshness of the Barbera.
Part of the new generation of winemakers that are emerging in the Langhe, Alberto is one of the most promising on the scene, making wines with great balance and personality. The Burzi family owns a few key sites entirely within La Morra: Rocchettevino, Rive, a 60-year-old parcel of Roncaglie, some newly planted vines in La Serra and a 90-year-old parcel in the Capalot cru that nurture some of La Morra’s oldest Nebbiolo vines from which he produces a single-cru Barolo.
Area: Santa Maria in La Morra on the hillside historically known as Plaustra, west exposition.
Grape Variety: 100% Barbera
Production: maceration at controlled temperature for 6 days with daily and manual pumping over. Alcoholic fermentation reaches 28 °C. The malolactic fermentation and the ageing in steel tanks and subject to continual bâtonnage.
Soil: Presence of limestone and clay
Bottles per year: 4000
Vegan Wine: Yes
Bottle Size: 75 cl
TASTING NOTES: The wine is wonderfully focused and the fruit and acidity are in fine balance. Delicate, but with added body and roundness. Complex nose of flowers, fruit and spices. Fresh in the mouth.