Barbera en Superbarbera

Transcriptie

1 Piemonte Kenmerken van het gebied 1. Noordelijk gelegen in Italië, zelfde breedtegraad als Bordeaux 2. Middelgebergte, aan de voet van hooggebergte, de Alpen (Pedi montani) 3. Gematigd klimaat met een lang, warm groeiseizoen 4. Herfst en winter gematigd met veel nevel ( nebbia )

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3 Druiven en wijnen 1.Rode druiven: Nebbiolo ( Barolo en Barbaresco) Ghemme en Gattinara Nebbiolo, Barbera, Dolcetto, Brachetto ( + plaats- of streeknaam) 2. Witte druiven: Cortese (Gavi), Roero Arneis, Moscato, Favorita (Vermentino)

4 Barbera en Superbarbera Barbera was traditioneel de mindere van Nebbiolo, de tweede druif van Piemonte De beste wijngaarden waren voor Nebbiolo Barbera werd eerder geoogst, kort vergist, niet op hout opgevoed Barbera werd jong gedronken Modern: Superbarbera of Barbera Superiore Aanplant op betere wijngaarden, sommige met grand cru-status, Latere pluk, lagere opbrengst (7 hl/ha i.p.v. 9 hl/ha.) Opvoeding op nieuw Frans eiken Forse, paars-rode wijnen, breed en krachtig van geur en smaak

5 La Tota BARBERA D'ASTI DENOMINAZIONE D'ORIGINE CONTROLLATA E GARANTITA SENSORY PROPERTIES Deep ruby red colour with purple highlights. Intense, wine aroma with notes of ripe plum and light vanilla from the oak barrels. Full, dense, smooth flavour with balanced notes of spice, vanilla from the wood, and red fruit. Develops well for 5 6 years in the bottle. FOOD PAIRING This is a wine that goes well with numerous dishes: pasta,, red and white meats, medium matured non-blue cheeses.

6 IN THE VINEYARD Cluster thinning in the first half of August at the onset of ripening. Yield per vine Kg ( lbs) Grapes are hand-harvested in crates in the second half of September. IN THE CELLAR Selection and inspection of the grapes occurs on the sorting table followed by gentle destemming and crushing. Fermentation of the skins takes place in stainless steel tanks at a temperature of (82 F-86 F) for days using delestage (rack and return) and a light pumping over. AGEING Malolactic fermentation occurs in stainless steel followed by a pouring off into respective 225 and 500 litre (59 and 118 gallons) 2-3year old French oak barriques (Allier and Troncais) for about 1 year. Consequentially, further aging occurs in the bottle for 3 6 months at a controlled temperature of 15 C (59 F). before release.

7 Barbera d Alba DOC (Bruno Rocca) Barbera100%, coming from the village of Neive, Crù Currà and Crù Fausoni. Soil with limestone and blue marl. Average age of vines is about years old. Production: 50 hl/hectare. Vinification: in stainless steele for 7-10 days at a temperature of 28 ºC. Maturation: 12 months in French oak barrique. Colour: bright deep garnet red. Nose: very wide and intense scent of ripe fruit (plums, blackberries, cherries and red mulberry). A further whiff reveals walnut cupule, spice (pink pepper) and final hints of toasted almond. Flavour: mouth-filling, warm, savoury and harmonic, with a round, gentle and elegant expression.

8 Barbera d'alba Superiore DOC "Croere" Tasting notes Colour: Deep ruby red. Bouquet: Impressively complex and balanced, redolent of violets, liquorice, and vanilla. Palate: Crisp and dry but silk-textured and richly flavoured, over a subtle background of vanilla and ripe fruit. Technical characteristics Grape variety: Barbera 100% Alcohol: 14.0 % vol. Average yield: 50 hl Serving temperature: 18-20

9 Barbera d'alba Superiore DOC "Croere" Vineyard location and profile: The vineyards, all marked by extremely low yields, are located in the selected area suitable for the production of this wine denomination. They total 6 hectares (14.8 acres), with exemplary southern exposure, in medium-textured soils that produce solidly-structured, elegant wines. Vinification and ageing: Vinification is traditional, with a 15 day maceration on the skins followed by a 28-30oC fermentation. Malolactic is carried out in small oak barrels, where the wine remains for a further 15 months. 6-8 months bottle-ageing allows it to achieve the desired balance between rich bouquet and solid structure.

10 BARBERA D'ASTI SUPERIORE DENOMINAZIONE D'ORIGINE CONTROLLATA E GARANTITA SENSORY PROPERTIES Ruby red colour, dark and impenetrable to the eye; the wine takes on a light garnet hue as it ages. It has intense, complex bouquet of ripe cherries, wild berries, and plums with vanilla and cocoa notes. Full flavoured, well-structured and smooth, with a long, fruity finish. Complexity increases with 2 3 years of bottle ageing. Ages and continues to develop for over ten years from harvest. FOOD PAIRING Red meats and medium/long matured, not blue cheeses.

11 IN THE VINEYARD Clusters are thinned in the first half of August at the onset of ripening. Yield per vine Kg. Grapes are hand-harvested in crates in the second half of September. IN THE CELLAR Selection and inspection of the grapes on the sorting table is followed by gentle destemming and crushing. Skins are fermented in a stainless steel tank at a temperature of (82 F-86 F) for days, with delestage (rack and return), and pumping over. Malolactic fermentation present in wood with batonnage (hand stirring). AGEING In 225 and 500 litre (60 and 130 gallon) French oak barriques (Allier and Troncais) for 18 months; with an additional 6 8 months in the bottle at a controlled temperature of 15 C (59 F) before release.

12 Barbaresco Barbaresco mag alleen maar gemaakt worden van de druif Nebbiolo (100%). 680 hectaren aanplantgebied in Barbaresco, Nieve en Treiso De plantdichtheid mag niet minder bedragen dan wijnstokken per hectare. Het maximale rendement mag 8 ton per hectare bedragen voor de gewone en 7,2 ton per hectare voor de Riserva. Het minimale natuurlijk alcoholvolumegehalte moet 12% zijn voor de gewone en 12,5% voor de Riserva. De minimale rijping bedraagt 26 maanden waarvan 9 maanden op hout. Voor de Riserva is dit respectievelijk 50 maanden en 9 maanden.

13 Barolo een Barolo-wijn moet aan de volgende kwalificaties voldoen: De wijngaard waaruit de druiven waarvan de wijn wordt gemaakt, moet liggen binnen het aangewezen areaal: 1700 ha. In de gemeenten Barolo, La Morra, Castiglione Falletto en Serralunga d Alba De wijn moet voor 100% van de nebbiolo-druif gemaakt worden. Alcoholpercentage minimaal 13%. Minimaal twee jaar houtrijping; de wijn mag pas drie jaar na de oogst worden vrijgegeven. Naast deze eisen aan de gewone Barolo, bestaan nog de volgende eisen voor aanvullende aanduidingen op het etiket: Barolo riserva, drie jaar houtrijping, mag pas vier jaar na de oogst worden vrijgegeven. Barolo riserva special, vier jaar houtrijping, mag pas vijf jaar na de oogst worden vrijgegeven.

14 Vinficatie Barolo en Barbaresco Traditioneel: Late pluk Langdurige extractie: 3 tot 4 weken Langdurige rijping op grote houten vaten Modern: Kiezen voor het juiste moment om te plukken: op de uiterste grens van de fenolische rijpheid ( pluk dus vaak in meerdere tri s) Gisting in roestvrij stalen vaten bij beheerste temperaturen Kortere maceratie ( 6 tot 10 dagen) Kortere opvoeding op grote eikenhouten vaten, soms zelfs op barriques

15 Barolo en Barbaresco Filmpje:

16 Antico Monastero Barbaresco Aromas of stewed fruits, dried flowers and leather fill the nose. The grape's natural characteristics and long-aging period add to the complexity and body. It has great structure and silky tannins.

17 Antico Monastero, Barolo Kleur: medium rood Neus: complexe aroma s met florale en rijpe tonen Smaak: Veel rood fruit met tinten van viooltjes, leer en en chocolade

18 Barolo DOCG Bricco Luciani Grape varietal: Nebbiolo Soil: calcareous sandy Vinification: maceration on the skins for 10 days in steel tanks at controlled temperature, fermentation in steel tanks for 20 days, malolactic fermentation and ageing in Allier oak barriques for 18 months. Further ageing in the bottle for 4 months. Wine lifetime: over 25 years Bottles produced: 4209 and 162 Magnum, 2010 vintage Sensory characteristics: garnet red colour with ruby red reflections. Intense bouquet with scents of liquorice, ripe plum and raisins. Intense and smooth palate. A well structured wine with remarkable tannins and a very long finish.

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20 Barolo DOCG La Serra Grape varietal: Nebbiolo Exposure: south, southeast Soil: calcareous/clayey Harvest time: October Vinification: maceration on the skins for 9 days, alcoholic fermentation in steel tanks at controlled temperature, malolactic fermentation and ageing in French oak barriques for 18 months. Further ageing in the bottle for 4 months. Wine lifetime: over 25 years Bottles produced: 2465 and 100 Magnum (2010 year) Sensory characteristics: garnet red colour with ruby red reflections. Rich bouquet of spices fruits and violet. An elegant, exceptionally complex wine.

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22 1. Barbera. D Asti, La Tota 2011, 14,5 %, Marchesi Alfieri,San Martino Alfieri 12,50 2. Barbera d Alba 2010, 14,5 %, Bruno Rocca, Barbaresco 24,70 3. Barbera d Alba Superiore 2009, 14 %, Terre da Vino, Barolo 19,95 4. Barbera d Asti Superiore 2011, 14,5 %, Marchesi Alfieri, San Martino Alfieri 25,00 5. Barbaresco 2011, 14 %, Antico Monastero, Bosio Santo Stefano Belbo 18,95 6. Barolo 2011, 14 %, Antico Monastero, Bosio Santo Stefano Belbo 21,95 7. Barolo Brico Luciano,2010 (tot 2009 Vigna Gancia)14 %, Mauro Molino, La Morra 53,75 8. Barolo Vigna Gancia 2005,(na 2009 Brico Luciani) 14,5 %, Mauro Molino, La Morra 53,75 9. Barolo La Serra 2010, 14,5 %, Mauro Molino, La Morra 71,90

23 Barbera Proeflijst: Marchesi Alfieri, Barbera d Asti La Tota. Bruno Rocca, Barbera d Alba Terra da Vino, Barbera d Alba Superiore Croere Marchesi Alfieri, Barbera d Asti Superiore Alfiera