Barbera d’Alba Superiore Rizieri 2018

Produced with grapes from vineyards within an area highly suited to viticulture, the Sorì del Ricchino, in the heart of the Langhe. The vineyards face South, South-West at an altitude of 350 m above sea level. The deepest layers of the soil are formed by the S. Agata marls. The superficial layers are calcareous-clayey with alkaline pH. The type of growth is Guyot. Most of the work in the vineyard is done by hand with the maximum respect for the environment using integrated type of farming. The harvest is done strictly by hand and the bunches are collected in small crates of 20 Kg in order to preserve their integrity, until they are crushed in the cellar. The yield per hectare is about 40 hl. The fermentation takes place in stainless steel tanks at controlled temperature with a maceration on the skins of 12-14 days. It is aged for over a year in traditional large Slavonia oak barrels (25 hl) and French oak tonneau (500 lt). Upon a 4-month passage in stainless steel tanks, it is bottled without filtration. It is stored at least 4 months before going to the market. Dense and seductively feminine, dark purple-red with violet nuances in the glass. Complex bouquet with pleasant notes of fruits, black cherry and red berries, and spicy hints of ginger, almond and green pepper in the background. The palate is elegant, round and fleshy. The finish is fresh and persistent with acidity and tannins well-balanced by the maturation in wood. Contains sulphites. Produced by Rizieri Società Agricola Semplice - Via San Calocero, 7 - 12055, Diano d’Alba (CN) - Italy.

The producer

The Rizieri winery was born from a choice of change of Arturo and Barbara Verrotti di Pianella, a common project of life, a deep respect for nature and what it produces. Rizieri is located among the beautiful hills of Diano d'Alba, in the heart of the Langhe, in an area always been considered among the most suited to viticulture, the Sörì del Ricchino. The estate extends over an area of 13 hectares, combined in a single body, 6,5 of which are vineyards and the rest deciduous and mixed woods. The cultivated varieties, implanted between 1966 and 2006 with a density of approximately 5,000 vines per hectare, are the finest native species: Dolcetto, Barbera, Nebbiolo and Arneis. Lying on a hillside calcareous and clayey soil, facing South and surrounded by woods, they enjoy a unique microclimate, which, with its cool and temperate influences, allow optimal maturation of the grapes. The vines are treated with the maximum respect for the environment and the work in the winery is followed with patience and perseverance in order to achieve unique wines, that reflect the intense character and the elegance of their terroir and, at the same time, evoke the passion and the continuous pursuit of quality that animate those who produce them. The heart of the winery is the 19th century farmhouse, today partly dedicated to hospitality, which years of restoration have returned to the old charm.

Best with

It goes perfectly with imposing first courses, braised and stewed red meat. It is also excellent with seasoned and aromatic cheeses.

How to serve it

It should be served at about 18°C (64°F) in crystal, transparent, smooth and colorless glasses.

How to keep

In a cool, dark place at constant temperature and reclined bottle, it reaches its maturity after 2 years from the harvest and matures further in the next 5-8 years.