Antonio Bellicoso demonstrates great mastery in his conception and then in the production of wines from pure Barbera grapes. After having talked about the Freisa, I now tell you about the Barbera d'Asti Amormio 2013
Technical sheet
- Appellation: Barbera d'Asti
- Vintage year: 2013
- Production area: Montegrosso d'Asti
- Soil characteristics: medium-textured chalky calcareous soils.
- Vineyard altitude: 280 m a.s.l.
- Vineyard exposure: east, south and south-west
- Grape variety: Barbera 100%
- Training system: low Guyot at 40 cm, with 7-8 buds per cane
- Planting density: 55 q/ha
- Vine age: 10 years
- Fertilization: natural
- Harvest period: October
- Vinification: in steel for 18 days
- Malolactic fermentation: carried out in steel
- Rackings: three
- Fermentation temperature: 28-30° C
- Aging: steel for 10 months
- Bottle aging: 6 months
- Alcohol content: 14°
- pH: 3.60
- Total acidity: 6.70 g/l
- Residual sugars: less than 1 g/l
- Dry extract: 33 g/l
2013 climate trend: a rainy season, marked by variable weather. A warm first half with early budbreak in April. May and June characterized by significant rainfall. Veraison in early August, leading to a still warm end of season. A beautiful harvest starting in October.
Organoleptic analysis
The wine presents itself in a deep ruby color with purple glints. Beautiful the brilliance, as is the structure, evidenced by the tears that slowly run down the side of the glass. Splendid the olfactory spectrum, characterized by a predominant fruitiness, with blackberries, plums, red plums and sour cherries in evidence. Then a light spiciness of white pepper and cinnamon. On the palate, the glyceric softness strikes, which well balances the great freshness, typical of Barbera. A long finish, with menthol and marasca cherry returns.
The wine, which undergoes no microfiltration, pairs perfectly with Piedmontese first courses such as agnolotti del plin.
What do you think?
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