Marchesi di Barolo
Barbera d'Alba Ruvei 2023
| Denomination | DOC Barbera d'Alba |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 85% Barbera, 15% Nebbiolo |
| Aging | Aged for about a year in traditional Slavonian oak barrels and small French barriques; it reaches maturity about 2 years after the harvest and the optimal period is between 2 and 6 years. |
- Name and vintage: Barbera d’Alba DOC Ruvei 2023, 13.5% vol, 0.75 l
- Grape variety: 85% Barbera and 15% Nebbiolo for a balance between fruit and structure
- Aromas: blackberry and red fruit jam with notes of vanilla and toasted hazelnut
- Aged in oak: around one year in Slavonian oak casks and French barriques
- Serving and pairings: serve at 16–18°C, decant for one hour; ideal with meats, cured meats and cheeses
Description
What kind of wine it is
Marchesi di Barolo Barbera d’Alba Ruvei is a red wine with a structured and enveloping profile, the result of a careful blend of Barbera and Nebbiolo grapes. To the eye, it displays an intense ruby red hue, enriched by elegant purple highlights. The bouquet is dynamic and fragrant, characterised by notes of blackberry and red fruit jam, enhanced by spicy hints of vanilla and nuances of toasted hazelnut. On the palate, it is full and substantial, balanced by a delicate freshness and fine, smooth tannins that lead to a persistent and harmonious finish.
Where it comes from
This red originates from the vineyards of Piedmont, in the Alba area. The vines take root in calcareous-clay soils with the presence of whitish marl, a geological composition that imparts solidity of flavour and intensity of colour. Marchesi di Barolo cultivates these lands, enhancing the essence of the Langhe. The particular pedoclimatic conditions give the wine a vigorous and balanced structure, ensuring excellent ageing potential and a progressive aromatic evolution over time.
How it is produced
Production begins with a manual harvest, followed by crushing and gentle destemming. Fermentation takes place in temperature-controlled tanks, with maceration on the skins for about eight days and frequent pumping over for optimal extraction. After racking, the wine matures for about a year in traditional Slavonian oak barrels and small French oak casks. This maturation softens the structure of the wine, allowing for perfect integration of the wood and delivering a deep and satisfying sip.
History and Curiosities
Founded in 1806 in the heart of the Langhe, the Marchesi di Barolo winery embodies the great winemaking tradition of Piedmont. This wine is born in the estate’s ancient cellars, a tribute to the excellence of the region. Led by the Abbona family, the company produces a red that displays a magnificent evolution over time, reaching full maturity two years after the harvest. The optimal drinking period is between two and six years, thanks to an exceptional longevity that preserves elegance and a solid structure for up to ten years.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1800
- Oenologist: Marco Marsili
- Bottles produced: 1.500.000
- Hectares: 105
| Name | Marchesi di Barolo Barbera d'Alba Ruvei 2023 |
|---|---|
| Type | Red still |
| Denomination | Barbera d'Alba DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 85% Barbera, 15% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Marchesi di Barolo |
| Story | History and Curiosities Founded in 1806 in the heart of the Langhe, the Marchesi di Barolo winery embodies the great winemaking tradition of Piedmont. This wine is born in the estate’s ancient cellars, a tribute to the excellence of the region. Led by the Abbona family, the company produces a red that displays a magnificent evolution over time, reaching full maturity two years after the harvest. The optimal drinking period is between two and six years, thanks to an exceptional longevity that preserves elegance and a solid structure for up to ten years. |
| Origin | Barolo (CN) |
| Soil composition | Predominantly calcareous-clay soils, alternating with layers of whitish marl |
| Cultivation system | Guyot |
| Fermentation | Approximately 8 days |
| Production technique | Manual harvest; fermentation in temperature-controlled tanks with maceration on the skins for about 8 days and frequent pump-overs; ageing for about one year in Slavonian oak barrels and small French barriques. |
| Wine making | Fermentation at controlled temperature in temperature-controlled tanks; maceration on the skins for about 8 days with frequent pumping over; racking off when the wine is almost completely dry; ageing for about a year in traditional Slavonian oak casks and small French barriques. |
| Aging | Aged for about a year in traditional Slavonian oak barrels and small French barriques; it reaches maturity about 2 years after the harvest and the optimal period is between 2 and 6 years. |
| Allergens | Contains sulphites |