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Barbera d'Asti DOCG “Ciabot d'la Mandorla”
Vintage
2018
Country
Italy
Region
Piedmont
Producer
Gozzelino
Grapes
100% Barbera
Low
stock
Tasting notes
Barbera d'Asti "Ciabot d'la Mandorla" showcases a deep ruby color with garnet reflections, hinting at its complexity.
The aroma is expansive and intense, featuring elegant notes of almond flower, a signature of the Barbera grape.
On the palate, it is calm yet robust, with a lingering taste of fresh almonds that highlights its refined structure.
Food pairing
The high acidity and fruitiness of Barbera d'Asti pair well with rich and flavorful cured meats such as salami, prosciutto, and pancetta.
Dishes like osso buco, beef bourguignon, or slow-cooked lamb complement the robust flavors of the wine and its mild tannins.
Barbera d'Asti DOCG "Ciabot d'la Mandorla"
A Celebration of Piedmont's Viticulture
Understanding Barbera d'Asti
Barbera d'Asti is distinguished by its vibrant acidity and lush, ruby red hues. Produced primarily from the Barbera grape in Piedmont, Italy, this wine is beloved for its dynamic flavor profile and adaptability. Its structure is marked by high acidity paired with lower tannins, allowing for a bright, fruit-forward palate.
Gozzelino's "Ciabot d'la Mandorla"
Situated in the fertile lands of Costigliole d’Asti, Gozzelino's vineyards flourish in sandy, clayey, calcareous, and tuffaceous soils. The vines, managed under the traditional Piemontese Guyot system, enjoy optimal exposure to sunlight, encouraging the growth of high-quality grapes.
With vines aged between 20-30 years, the vineyard strikes a balance between maturity and vigor, ensuring a rich expression of the region.
Vinification and Maturation
The making of "Ciabot d'la Mandorla" involves careful selection and soft pressing of the grapes, followed by fermentation in stainless steel vats at 28-29°C for four weeks.
This process, enhanced by submerged cap maceration, deepens the extraction of vibrant colors and robust flavors. The wine ages for six months in stainless steel tanks, with an additional two months in the bottle, marrying the intricate flavors into a cohesive profile.
Technical Specifications:
Denomination: Barbera d’Asti DOCG "Ciabot d’la Mandorla"
Production Zone: Costigliole d’Asti
Soil Type: Sandy, clayey, calcareous, and tuffaceous
Training System: Traditional Piemontese Guyot
Vine Age: 20-30 years
Vine Density: 4,000 vines per hectare
Yield per Hectare: 90 quintals
Vinification: Soft pressing, 4-week fermentation at 28-29°C in stainless steel vats
Aging: 6 months in stainless steel, followed by 2 months in bottle
Color: Ruby red with garnet nuances
Aroma: Broad and intense, with refined almond flower nuances
Taste: Robust, tranquil, with an almond aftertaste
Alcohol: 14%
Total Acidity: <5.5 g/l
Residual Sugar: 1 g/l
Pairings: Excellent with salumi, aged cheeses, and red meat dishes
Serving Temperature: 18-20°C, recommended to open the bottle at least one hour before serving
Conclusion
Barbera d'Asti "Ciabot d'la Mandorla" is not just a wine; it's a full-bodied narrative of Gozzelino's dedication to quality and the rich tapestry of Piedmont's winemaking history, making it an essential addition to the collection of those who cherish robust and expressive Italian wines.