Big, robust and ripe, this is a stunning example of what Barbera can do when given prime vineyard area in the new sub-region of Nizza. There are notes of blackberry, anise, baking spice, ripe strawberry and a whiff of mocha. On the palate, it is full-bodied with a fair bit of tannic grip as well as balancing acidity. The blackberry and spice flavours come into play again, as well as red plum and cocoa. This is made for the long haul, with plenty of backbone. Enjoy with roast lamb shank, grilled mushrooms or a thick, medium-rare rib steak.
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 most powerful and structured examples can be found in the Nizza DOCG.
An outstanding high-quality wine region in northwest Italy, widely considered the country’s most stable and evolved viticultural area. Its temperature and rainfall mirror Bordeaux. The vast majority of Piedmont’s terrain is mountainous or hilly, creating optimum elevated vineyard sites for the region’s best varieties. Of those, Nebbiolo enjoys the greatest notoriety and acclaim. The grape reaches its highest potential in the sub-regions of Barolo and Barbaresco where it is made into incredibly structured, complex, and ageworthy wines. Approximately half of Piedmont’s vineyards are planted with Barbera. The past thirty years have seen significant improvement in Barbera-based wines, with some commanding price levels that approach those of Barolo and Barbaresco. Prior to 1980, white wines were, for the most part, an afterthought, but they are now gaining acclaim and popularity in Italy and abroad. Of particular interest is the resurgence of Gavi, made from the Cortese grape, and the low-alcohol, frizzante Moscato d’Asti.
Located in the commune of Nizza Monferrato, the Olim Bauda vineyard soil profile is alluvial (sedimentary deposits) on top of clay sandy marls. Grapes are trained via Guyot system. This vineyard is planted with Moscato and Barbera. Barbera plantings date to 1979 and 2000. The Olim Bauda site is one of the warmest in Asti, allowing Barbera to fully ripen and show its great potential. Grape yield does not exceed 60 quintals per hectare (depending on the vintage). Harvest in the Bauda vineyard takes place in the first week of October and grape selection is completely made by hand.
Hand-harvested, the grapes are crushed that same evening and transferred to ferment slowly at controlled temperatures in stainless steel. Once fermentation is complete, the wines are put in 250L French oak barrels for about 30 months before bottling and further bottle aging.