Dark ruby red in the glass. The nose is robust with notes of ripe cherries, plum, dried roses and spice. Intense flavours of black cherry, ripe plum, blackberry and licorice, with a hint of toasted vanilla. Fine grained tannins and vibrant acidity with length that seems unending.
Barbera is a red Italian wine grape variety that produces good yields and is known for deep colour, full body, low tannins and high levels of acid. When young, the wines offer a very intense aroma of fresh red cherries and blackberries. In the lightest versions, notes of cherries, raspberries and blueberries; and with notes of blackberry and black cherries in wines made of more ripe grapes. Many producers employ the use of toasted oak barrels, which provides for increased complexity and aging potential. The lightest versions are generally known for flavours and aromas of fresh and dried fruit.
The Colli Piacentini which give the DOC its title are the hills to the south of Piacenza, Emilia-Romagna’s most westerly city. These are the foothills of the northern Apennines, which run northwest to southeast through Emilia-Romagna, providing a patchwork of terroirs among their peaks and valleys. Many of the vineyards of the Colli Piacentini are planted on the rolling hills leading up to the northern slopes of the Apennine Mountains. The vineyard soils are composed of a mix of clay, marl, sand and sandstone from the Pliocene epoch.
The Barbera grown in the Luretta vineyards on single spurred cordon is organically cultivated under a dry farming practice. Keeping the vines under hydric stress forces the plant to reduce the amount of water in the berries, reduce pulp and thicken the skins. This keeps the berries small and the flavours intense.
20 day fermentation in small French oak followed by 10 months aging in French oak with a 50% turnover of new oak each year.