Bricco dei Guazzi
Barbera d'Asti 2023
| Denomination | DOCG Barbera d'Asti |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Barbera |
| Aging | Aged in 30-hectolitre barrels for about 6 months, then in bottle for at least 4 months. |
- Name: Barbera d’Asti DOCG 2023, still red wine from Piedmont
- Aromatic profile: notes of ripe cherry, small red fruits, jam and warm spices
- Taste: rounded and full-bodied structure, lively acidity, dense and silky tannins, spicy finish
- Vinification: one week maceration in steel at 25–28 °C with pump-overs
- Ageing and serving: 6 months in large casks and 4 months in bottle; serving temperature 16–18 °C
Description
What kind of wine it is
Bricco dei Guazzi Barbera d’Asti is a still red wine that fully enhances the character of the Barbera grape variety. In the glass, it displays an intense ruby red colour, revealing a bouquet of ripe cherry and warm spices. On the palate, it offers a rounded approach, balancing the grape’s natural sharpness thanks to a silky tannic texture and an acidity that brings liveliness and freshness. The tasting concludes with a slightly spicy finish, making it ideal to accompany roasted meats and cured meats.
Where it comes from
It originates in Olivola, in the Monferrato Alessandrino, a renowned area in Piedmont for Barbera d’Asti. The vines sink their roots into marl-limestone soils at an ideal altitude to promote optimal grape development, giving the wine marked elegance. Thanks to a measured yield per hectare, the Guyot-trained vines ensure excellent varietal concentration, an essential element to express the true vocation of this territory.
How it is produced
The process begins with a rigorous manual harvest and subsequent destemming of the bunches. Vinification continues with a maceration on the skins for about a week in temperature-controlled steel tanks, using pump-overs to extract colour and structure. After malolactic fermentation, the wine undergoes ageing in barrels for about six months. A further and careful resting period completes the aromatic profile, delivering a harmonious and elegant sip.
History and Curiosities
The Barbera d’Asti DOCG 2023 from Bricco dei Guazzi embodies the true elegance of the Monferrato Alessandrino, originating from the prized marl-limestone soils of Olivola. The result of a meticulous manual harvest, this enveloping red matures for six months in 30-hectolitre barrels and a further four months in the bottle, surpassing the stereotype of a harsh wine to offer a rounded and harmonious experience on the palate. Its silky tannic texture and full body blend into a vibrant and persistent sip, ideal for enhancing roast red meats and traditional cured meats.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1979
- Oenologist: Giovanni Casati
- Bottles produced: 120.000
- Hectares: 40
Symbol of this philosophy is the discovery made in the recent past dell'Albarossa which Bricco dei Guazzi today, with its 5 hectares is one of the world's largest manufacturers. Read more
| Name | Bricco dei Guazzi Barbera d'Asti 2023 |
|---|---|
| Type | Red green still |
| Denomination | Barbera d'Asti DOCG |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Barbera |
| Country | Italy |
| Region | Piedmont |
| Vendor | Bricco dei Guazzi |
| Story | History and Curiosities The Barbera d’Asti DOCG 2023 from Bricco dei Guazzi embodies the true elegance of the Monferrato Alessandrino, originating from the prized marl-limestone soils of Olivola. The result of a meticulous manual harvest, this enveloping red matures for six months in 30-hectolitre barrels and a further four months in the bottle, surpassing the stereotype of a harsh wine to offer a rounded and harmonious experience on the palate. Its silky tannic texture and full body blend into a vibrant and persistent sip, ideal for enhancing roast red meats and traditional cured meats. |
| Origin | Olivola, Monferrato Alessandrino (Piemonte) |
| Soil composition | Marly-calcareous |
| Cultivation system | Guyot |
| Plants per hectare | 4500 plants per hectare |
| Yield per hectare | Circa 70-80 quintali per ettaro |
| Fermentation temperature | 25–28 °C |
| Fermentation | About a week |
| Production technique | Manual harvesting; crushing and destemming; maceration on the skins for about a week in steel tanks at 25–28 °C with frequent pumping over; malolactic fermentation; ageing in 30-hectolitre barrels for about 6 months and then in bottle for at least 4 months. |
| Wine making | After manual harvesting, the grapes are crushed and destemmed; the skins macerate in contact with the must for about a week in steel tanks at 25–28 °C, with frequent pumping over; malolactic fermentation takes place; ageing in 30-hectolitre barrels for about 6 months and then in bottle for at least 4 months. |
| Aging | Aged in 30-hectolitre barrels for about 6 months, then in bottle for at least 4 months. |
| Total acidity | 6.0 gr/L |
| Allergens | Contains sulphites |