Negro Angelo
Barbera d'Alba Bertu 2024
| Denomination | DOC Barbera d'Alba |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Barbera |
| Aging | Aged for approximately 16 months |
- Name and variety: Barbera d’Alba DOC 2024, 100% Barbera, still red wine
- Origin Roero: ninety-year-old vines at 200–300 metres, south/south-west exposure
- Vinification: maceration in steel for 15-18 days, 2 délestages, aged for 16 months
- Aroma and colour: notes of blackberry and cherry; intense, compact red, almost impenetrable
- Serving and longevity: decant for 1 hour, serve at 18°C; ageing potential over 10 years
Description
What kind of wine is it
Bertu Barbera d’Alba by Angelo Negro is a still red wine from Piedmont with a full and enveloping character. Made from Barbera grapes and vinified in steel, it stands out for its intense aromatic profile, featuring clear notes of blackberry and cherry. On the palate, it is warm and satisfying, with hints of ripe fruit and plum jam, finishing with a spicy finale that highlights its bold structure. A glass with significant body, capable of evolving in the bottle while maintaining its elegance for over ten years.
Where does it come from
This Barbera d’Alba originates in Piedmont, in the heart of the Roero, an area renowned for its winemaking tradition. The grapes come from historic ninety-year-old vineyards trained using the Guyot method, cultivated at altitudes between two hundred and three hundred metres with optimal south and south-west exposure. The foundation of such broad flavour lies in the calcareous-clay soils, which nourish the roots deeply and give the wine its typical deep, compact red colour, almost impenetrable. Angelo Negro has preserved this agricultural heritage since 1670, offering a faithful expression of the territory.
How is it produced
The creation of this red begins at the end of September with a rigorous manual harvest, aimed at selecting only the best bunches. Vinification continues in steel with a traditional maceration lasting about fifteen to eighteen days, accompanied by two délestages to manage and optimise the extraction of aromas and phenolic compounds. The wine then gains further structural harmony through a sixteen-month maturation, essential for stabilising the body and bouquet. To enhance its various sensory nuances, a serving temperature of eighteen degrees and one hour of decanting are recommended.
History and Curiosities
Barbera d’Alba Bertu by Angelo Negro embodies the authentic soul of the Roero, celebrating a family tradition dating back to 1670. Produced exclusively in the finest vintages, this outstanding wine is born from historic ninety-year-old vineyards. The rigorous manual harvest ensures a meticulous selection of grapes, ideal for expressing the character of the region. This noble Piedmontese red boasts an ageing potential of over ten years, destined to evolve magnificently over time.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1670
- Oenologist: Angelo Negro, Gianfranco Cordero
- Bottles produced: 430.000
- Hectares: 65
The passion that fuels our work and the relationship of love and respect that link us so closely to the area are rooted deeply in the past. Ours is a historical family, proud of its roots and of the fact that it has custody of a precious heritage of knowledge and traditions. Read more
| Name | Angelo Negro Barbera d'Alba Bertu 2024 |
|---|---|
| Type | Red still |
| Denomination | Barbera d'Alba DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Barbera |
| Country | Italy |
| Region | Piedmont |
| Vendor | Negro Angelo |
| Story | History and Curiosities Barbera d’Alba Bertu by Angelo Negro embodies the authentic soul of the Roero, celebrating a family tradition dating back to 1670. Produced exclusively in the finest vintages, this outstanding wine is born from historic ninety-year-old vineyards. The rigorous manual harvest ensures a meticulous selection of grapes, ideal for expressing the character of the region. This noble Piedmontese red boasts an ageing potential of over ten years, destined to evolve magnificently over time. |
| Origin | Roero (Cuneo), Piemonte, Italia |
| Climate | Altitude: 200-300 m above sea level. Exposure: South, South-West. |
| Soil composition | Calcareous-clay |
| Cultivation system | Guyot |
| Harvest | End of September |
| Fermentation | About 15–18 days |
| Production technique | Macerazione tradizionale in acciaio inox per circa 15–18 giorni con 2 délestage; affinamento di circa 16 mesi |
| Wine making | Traditional maceration in stainless steel for approximately 15–18 days with 2 délestages; ageing for approximately 16 months |
| Aging | Aged for approximately 16 months |
| Allergens | Contains sulphites |