Barbera 2013 - Library Wine
Regular price
$204.00
Sale
A Library Gem of Timeless Elegance
The 2013 Barbera is a revelation, proving the remarkable aging potential of this vibrant varietal. Opened on Christmas Day 2024, this wine was a true showstopper, silky smooth yet youthful, brimming with energy and charm. With its hallmark vibrant acidity and luscious notes of ripe berries and cherries, this Barbera offers a sensory journey that celebrates the spirit of Piedmont and Hans’ mastery of winemaking. A rare library treasure, it’s perfect for collectors or anyone seeking a wine of both character and finesse.
Vintage 2013
After a perfectly warm growing season we were all excited to pick our very first ‘virgin’ vintage of Barbera in mid-April with a purposely low yield of 500g/vine. This grape variety from Piedmont, lighter and tarter stood always a bit behind the famous Nebbiolo.
Hans' Comment
Indulge in the meticulous craftsmanship behind our Barbera, where perfect grapes were left to an extended cold soak gives way to wild yeast fermentation. After gentle pressing, the wine matures in French barriques for malolactic fermentation, followed by a 24-month aging period on its fine lees. With no fining or filtration, this wine preserves its exquisite aromas and flavours. Inspired by the legendary Giacomo Bologna of the Braida estate, our Barbera pays homage to his pioneering spirit, elevating this Italian classic to new heights.
Tasting Notes
Deep lush notes of juicy plum, strawberry jam and ripe red cherry are complimented by a strong velvet backbone, elegant tannins and smoky finish. With its vivid acidity and amazing structure, this wonderful wine can be enjoyed for years to come.
Technical Data
Variety | 100% Barbera |
Rootstock | Riparia Gloire |
Vine Age | 12 years |
Soil | Shallow (<45 cm) stony soil, well drained, developed from stony alluvium. Not one row shows the same soil type. Sand and gravel is broken up by clay-sand layers. |
Planting Density | 6000 vines/ha |
Production | 1200 bottles |
Alcohol | 14% |
Residual Sugar | <1 g/l |
Ageing Potential | 15+ years |