Negro Angelo
Barbera d'Alba Nicolon 2024
| Denomination | DOC Barbera d'Alba |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Barbera |
| Aging | Approximately 12 months |
- Name: Barbera d’Alba DOC 2024, still red wine from Roero in Piedmont
- Grape variety: 100% Barbera; hand-picked at the end of September in 20 kg crates
- Aroma and taste: notes of morello cherry, blackberry and moss; full, harmonious flavour with hints of vanilla
- Vinification: maceration in steel for 10–12 days and ageing for around 12 months
- Serving: at 14–16 °C, decant for 1 hour; ideal with pork, game and cheeses
Description
What kind of wine it is
The Angelo Negro Barbera d’Alba Nicolon is a still red wine that represents an authentic expression of Barbera d’Alba. It displays an intense ruby red colour with violet highlights and enveloping aromas of morello cherry, blackberry and moss. On the palate, it reveals a harmonious structure, with a delicate acidity that enhances the pleasant hints of vanilla. It pairs beautifully with mature cheeses and flavourful meat dishes, elegantly complementing recipes based on game and pork.
Where it comes from
This wine originates in the Roero, on the hills of Cuneo, from the vineyards of the Angelo Negro winery, a historic producer founded in 1670. The Barbera vines grow at an altitude between 200 and 280 metres and are cultivated using the Guyot system. The west-facing exposure ensures optimal ripening of the grapes, while the calcareous and sandy soil gives the Barbera a distinct aromatic profile, providing the wine with a solid structural base and a refined sense of place.
How it is produced
After a meticulous selection in the vineyard, production begins with a manual harvest at the end of September. In the winery, traditional maceration takes place in steel tanks for about ten to twelve days, optimising the extraction of colour and body. A careful twelve-month maturation blends the flavour components and stabilises its profile. It is recommended to decant for one hour before serving, to allow the wine to fully express its potential.
History and Curiosities
Since 1670, the Negro family has embodied the spirit of Piedmont by cultivating the renowned lands of the Roero. As a result of this dedication, the Barbera d’Alba DOC Nicolon 2024 is born from a meticulous manual harvest and aged for 12 months. This careful winemaking process gives the wine extraordinary harmony, celebrating a winemaking tradition rooted in west-facing rows on calcareous and sandy soils. A limited production that encapsulates genuine historical passion and the aromatic richness of this exceptional region.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 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 Nicolon 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 Since 1670, the Negro family has embodied the spirit of Piedmont by cultivating the renowned lands of the Roero. As a result of this dedication, the Barbera d’Alba DOC Nicolon 2024 is born from a meticulous manual harvest and aged for 12 months. This careful winemaking process gives the wine extraordinary harmony, celebrating a winemaking tradition rooted in west-facing rows on calcareous and sandy soils. A limited production that encapsulates genuine historical passion and the aromatic richness of this exceptional region. |
| Origin | Roero (Cuneo) |
| Soil composition | Calcareo e sabbioso |
| Cultivation system | Guyot |
| Harvest | Late September |
| Fermentation | Approximately 10–12 days |
| Production technique | Traditional maceration in stainless steel for approximately 10–12 days |
| Wine making | Traditional maceration in stainless steel for about 10 2 days. |
| Aging | Approximately 12 months |
| Year production | 430000 bottles |
| Allergens | Contains sulphites |