Brawny and bold. A Barbera masterpiece. Aromas of black plum, strawberry, pipe tobacco and fennel, with a hint of sweet vanilla on the nose. Weighty and rich, with bracing acidity and marked, velvety tannins. There is more than enough structure to age gracefully for a decade or more, but enjoyable now. It offers flavours of black licorice, red plum, baking spice and cocoa, with some red berry undertones. Great with roast beef au jus, rack of lamb or ribs off the grill.
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. This wine comes from the best sites within the Estate Bauda Vineyard.
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.