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Barbera d'Asti DOCG Superiore “Ciabot d'la Mandorla”
Vintage
2020
Country
Italy
Region
Piedmont
Producer
Gozzelino
Grapes
100% Barbera
Low
stock
Tasting notes
This Superiore edition dazzles with a garnet color that edges towards brick-red with maturation.
The bouquet is a luxurious tapestry of rose, eucalyptus, red fruits, and spices, reflecting the wine's refined aging process.
On the palate, it presents a full, velvety, and enveloping profile, marked by vibrant freshness and a robust structure. The finish is long and memorable, with lingering notes of blackberry, blueberry, and almond, making each sip a rich sensory experience.
Food pairing
The high acidity and fruitiness of Barbera d'Asti DOCG Superiore "Ciabot d'la Mandorla" 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 Superiore "Ciabot d'la Mandorla" from Gozzelino
Elevating Barbera to New Heights
Understanding Barbera d'Asti Superiore
Barbera d'Asti Superiore represents a premium classification of Barbera wines produced under stringent regulations that require extended aging and lower yield limits compared to regular Barbera d'Asti.
These wines must be aged for a minimum of 12 months, with at least 6 months in wood, prior to release, allowing them to develop greater complexity and depth.
The designation Superiore is a testament to the quality and enhanced character of the wine, which typically showcases richer flavors and a more robust structure.
Gozzelino's Distinctive Approach
Gozzelino's "Ciabot d'la Mandorla" Superiore is crafted from carefully selected Barbera grapes grown in the sandy, clayey, calcareous, and tuffaceous soils of Costigliole d’Asti. These soils, coupled with the traditional Guyot training system and an ideal microclimate, ensure the production of grapes with intense flavors and the perfect balance required for a superior wine.
The vineyards, aged 20-30 years, are maintained with a focus on achieving low yields (90 quintals per hectare) to concentrate the flavors and aromas in the grapes.
Vinification and Aging Excellence
The vinification of "Ciabot d'la Mandorla" Superiore involves a gentle pressing followed by a four-week fermentation in stainless steel vats at controlled temperatures of 28-29°C. This process is complemented by submerged cap maceration to enhance color and tannin extraction.
Uniquely, this wine undergoes a prolonged aging period of 24 months in 3000-liter Allier French oak barrels, significantly longer than the minimum required. This extended oak aging imbues the wine with a sophisticated texture and an array of complex flavors.
Technical Specifications:
Denomination: Barbera d’Asti DOCG Superiore "Ciabot d’la Mandorla"
Production Zone: Costigliole d’Asti
Soil Type: Sandy, clayey, calcareous, tuffaceous
Training System: Traditional Piemontese Guyot
Vine Age: 20-30 years
Yield per Hectare: 90 quintals
Grape: 100% Barbera
Vinification and Aging: 24 months in 3000-liter Allier French oak barrels
Color: Garnet, tending towards brick-red
Aroma: Roses, eucalyptus, red fruits, spices
Taste: Full, velvety, enveloping, with a long finish featuring blackberry, blueberry, and almond
Alcohol: 14.5%
Total Acidity: <5.5 g/l
Residual Sugar: 1 g/l
Pairings: Ideal with salumi, aged cheeses, and red meat dishes.
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