Barbera d’Alba Ansisa
Denominazione d’Origine
Controllata
Terre da Vino
Story of the Wine:
Ansisa is a local dialect word for a small, narrow valley created by a seasonal stream. The Barbera grape is yet another of Italy’s native grapes rarely found outside its natural home in the northwest, that is making a splash.
This wine is from around the town of Alba (home of the white truffle and Ferrero Rocher) and in style is usually a fuller, richer wine than the more familiar Barbera from Asti. The wine is not oaked and so really shows the true flavour of the grape; juicy and with a crisp finish.
| Grape(s): | 100% Barbera |
| Area: | The grapes come from the commune of Vezza d’Alba in the Roero valley |
| Average age: | 15-20 years |
| Density: | 3,800 per ha. |
| Training: | Spalliera |
| Yield: | 55hl/ha |
| Harvest: | The manual harvest is in the first week of October and takes about 10 days. |
| Vinification: | Fermentation is for 15 days at 300C in stainless steel vats. There is full malolactic fermentation as well as a 12 day maceration. |
| Ageing: | The wine is aged in stainless steel vats (30 to 50-hl.) until bottled between March and June the following year. It is then kept 3 months before release. |
Description for the Wine List:
1) A full, well-structured wine with bags of weight and depth. Ripeness of
fruit and a touch of cloves characterise this wine.
2) Barbera is now one of the native Italian grapes that is gaining, quite
rightly, a great deal more attention as people begin to see its delicious
character fully realised. A full, well-structured wine with bags of weight
and depth. Ripeness of fruit and a touch of cloves characterise this
wine.
3) Barbera is this year’s black. People are now beginning to see that this
one time everyday quaffed has the potential to make full blown wines of
great character when treated properly both in the vineyard and in the
winery. A full, well- structuredwine with bags of weight and depth.
Ripeness of fruit and a touch of cloves characterise this wine.
