Wine + Barbera Prunotto Barbera D asti Costamiole ml

Vivid, ruby red in colour. On the nose, fragrant, with hints of plum and cherry. On the palate it is well structured with soft tannins (typical of the Barbera variety). Both the choice of grapes coming from loose, sandy soil together with modern techniques give this wine a fragrant, vinous character which can be particularly enjoyed when the wine is young. A perfect match for a variety of dishes such as pasta, light cheeses and white meats.

This wine is a joint project of five major Piedmont producers --Braida, Chiarlo, Coppo, Prunotto and Vietti -- and thewinemaking is under the supervision of Riccardo Cotarella Theobjective is to create a model Super Barbera along the lines of aSuper Tuscan Wine Italian Still Wine

88 Points - Wine Spectator" Slightly earthy, but opulent and juicy, with lots of ripe berry, meat and toasty oak on the palate. Round and delicious. At its peak."

Cascina Roera is a 7 hectare estate in the commune of Castigliole dAsti in the heart of the Barbera dAsti denominazione Founded by two friends, Claudio Rosso and Piero Nebiolo, the primary philosophy at Cascina Roera is to produce natural, terroir-driven wines through correct management of the vines and soil Although they are not certified, the estate uses no herbicides, chemical fertilizers or pesticides Claudio and Piero believe organic certification does not offer enough guarantees to the consumer What they are looking to achieve is obviouswines of natural balance and purity with very low levels of sulphur dioxide added The 2005 La Roera Barbera dAsti is a beautifully crafted wine Bright, juicy, vibrant fruit jumps from the glass, with complimentary acidity to refresh and cleanse the palate Ideal with antipasti, first and second courses Organic Wine ITALIAN STILL WINE

WA 89pts. (Best Value) WS 88pts. (Best Value) - According to the Wine Advocate: Chiarlo s 2006 Barbera d Asti Superiore Le Orme is a delicious, fragrant Barbera. Made in a medium-bodied style, it offers notable harmony in its ripe red fruit, minerals and spices. Silky, refined tannins round out this terrific effort, which is a steal for the money. Anticipated maturity: 2008-2010. Michele Chiarlo is one of the better-known names in Piedmont, and particular in the province of Asti, where he is based. According to the Wine Spectator: This is very jammy, with lots of blackberry and raspberry. Full and soft, with plenty of fruit on the finish. Straightforward and delicious. Drink now.

A wine of superb structure and density, with a rich, silky elegance, intense varietal character and a lengthy finish Received Silver in Worlds Greatest Wines competition: \r\n\r\nSeemingly high alcohol with berries and toast Good acidity, pudding cherries and chocolate Well balanced, drink now GRAPE VARIETY: 100% Barbera MAXIMUM YIELD: 45 quintals per hectare, corresponding to 32 hl/ha MINIMUM ALCOHOL: 137% TOTAL ACIDITY: 62% pH: 345 A highly extracted, intense Barbera, this wine brims with ripe, jammy flavors of black plum and wild cherry and aromas of violets, spice and new oak wrapped in a velvety texture underscored by firm tannins Wine Italian Still Wine

A Barbera wine from Piedmont in Italy. 1997 Braida-Giacomo Barbera d'Asti Ai Suma 750ml

Wine Italian Still Wine

A brilliant ruby-red wine with an intense yet airy, vinous bouquet and a medium-bodied, bone-dry robustness that is exceptionally pleasant on the palate The best vintages, with age, tend to garnet in color, and show a velvety, harmonious quality of considerable elegance GRAPE VARIETY: 100% Barbera MAXIMUM YIELD: 90 quintals per hectare, corresponding to 63 hl/ha (approximately 280 cases/acre) MINIMUM ALCOHOL: Barbera dAsti DOC Barbera dAsti Superiore DOC 125%12% TOTAL ACIDITY: 6% - 8% Wine ITALIAN STILL WINE

Vobis Tua means as you like it in Latin 100% Barbera D'Asti grapes from low yielding vineyards located in the villages of Vinchio and Vaglio Serra in the Monferrato appellation area of Piedmont The soil is compact clay and marl mixed with limestone Wine Italian Still Wine

Vobis Tua means as you like it in Latin 100% Barbera D'Asti grapes from low yielding vineyards located in the villages of Vinchio and Vaglio Serra in the Monferrato appellation area of Piedmont The soil is compact clay and marl mixed with limestone Wine Italian Still Wine

Vobis Tua means as you like it in Latin 100% Barbera D'Asti grapes from low yielding vineyards located in the villages of Vinchio and Vaglio Serra in the Monferrato appellation area of Piedmont The soil is compact clay and marl mixed with limestone Wine Italian Still Wine

Vobis Tua means as you like it in Latin 100% Barbera D'Asti grapes from low yielding vineyards located in the villages of Vinchio and Vaglio Serra in the Monferrato appellation area of Piedmont The soil is compact clay and marl mixed with limestone Wine Italian Still Wine

Vobis Tua means as you like it in Latin 100% Barbera D'Asti grapes from low yielding vineyards located in the villages of Vinchio and Vaglio Serra in the Monferrato appellation area of Piedmont The soil is compact clay and marl mixed with limestone Wine Italian Still Wine

Vobis Tua means as you like it in Latin 100% Barbera D'Asti grapes from low yielding vineyards located in the villages of Vinchio and Vaglio Serra in the Monferrato appellation area of Piedmont The soil is compact clay and marl mixed with limestone Wine Italian Still Wine

Vobis Tua means as you like it in Latin 100% Barbera D'Asti grapes from low yielding vineyards located in the villages of Vinchio and Vaglio Serra in the Monferrato appellation area of Piedmont The soil is compact clay and marl mixed with limestone Wine Italian Still Wine

Vobis Tua means as you like it in Latin 100% Barbera D'Asti grapes from low yielding vineyards located in the villages of Vinchio and Vaglio Serra in the Monferrato appellation area of Piedmont The soil is compact clay and marl mixed with limestone Wine Italian Still Wine

Ruby red in color with garnet reflections The bouquet is full and fragrant with the scent of ripe cherries Very intense and persistent in character Recommended with Roasted and grilled meats, and the local cheese, robiola di roccaveranoMade from 100% BarberaThe first vintage was bottled in 1984, and 25,000 bottles are produced annually Type of Press: Method of extraction: skin contact and daily pumpoversLength of Maceration: 12 daysFermented in stainless steel at a temperature of 82-86 degrees for 10 daysMalolactic fermentation is totally carried outThe wine is not refrigerated prior to bottlingFiltered: UnfilteredFining: Fined Aging Container: Type: French barrique Age: 100% new Size: 225 liters Toast: MediumThe wine is aged for 15 months followed by an additional several months in bottle prior to release from the wineryAnalytical DataTotal Acidity: 580 gram(s) per literpH: 363Dry Extract: 31 gram(s) per literAlcohol Content: 136 % alc by volumeResidual Sugars: 0 gram(s) per liter Wine Italian Still Wine

Vobis Tua means as you like it in Latin 100% Barbera D'Asti grapes from low yielding vineyards located in the villages of Vinchio and Vaglio Serra in the Monferrato appellation area of Piedmont The soil is compact clay and marl mixed with limestone Wine Italian Still Wine

A nice, bright ruby/purple color with young black cherries and spicy aromas mouth watering acidity, smooth, ripe tannins and medium intensity of juicy prunes, sour cherries and Christmas spices on the palates complex, quickly evolving glass after glass into a very intriguing perfume of violets, mint and cherries which explodes on the palate and last for a good finish very good quality for the priceThis generous wine of great breeding is made from barbera grapes grown on some old vineyards in prime sites on the hill of Treiso Their essential properties are extracted during fermentation at a controlled temperature, with maceration on the skins lasting for around ten days The wine then acquires its balance and vinosity through malolactic fermentation before maturing in traditional small casksBarbera is a red Italian wine grape variety that, as of 2000, was the third most-planted red grape variety in Italy (after Sangiovese and Montepulciano) Century-old vines still exist in many regional vineyards and allow for the production of long-aging, robust red wines with intense fruit and enhanced tannic content Wine ITALIAN STILL WINE

100% estate-grown Barbera Vineyard age (year of planting): 1965 Soil type: Calcarous-clayey marl Exposure: Southwest Vinification and ageing: Maceration on the skins for 6-7 days in temperature- controlled steel rotary fermentors, aged in half new, half 2nd-use French-oak barriques for 10-12 months, and cellared in the bottle for 2 months. - La Spinetta Barbera D'asti Ca Di Pian 2006 750ml Italy Piedmont -

Ruby red in color with an intense perfume of ripened fruit On the palate the wine is savory, full bodied and harmonic with a spicy finish Recommended with flavorful first courses and meats prepared with wine saucesMade from 100% BarberaThe first vintage was bottled in 1993, and 50000 bottles are produced annually Type of Press: Method of extraction: maceration with skin contact with multiple pumpoversLength of Maceration: 8 daysFermented in stainless steel tanks at a temperature of 82 degrees for daysMalolactic fermentation is totally carried outAging Container: Type: in large French oak casks The wine is aged for 6-8 months followed by an additional several months in bottle prior to release from the wineryAnalytical DataTotal Acidity: 600 gram(s) per literpH: 354Dry Extract: 311 gram(s) per literAlcohol Content: 125 % alc by volumeResidual Sugars: 0 gram(s) per liter Sparkling Wine Sparkling Wine Imported

Deep red in color with garnet highlights The bouquet is pleasantly intense with persistent aromas Full bodied and velvety smooth Recommended with beef cooked in red wine sauceMade from 100% BarberaThe first vintage was bottled in 1987, and 100,000 bottles are produced annually Type of Press: Method of extraction: maceration with skin contact with multiple pumpoversLength of Maceration: 12 daysFermented in stainless steel at a temperature of 82- 86 degrees for 10 daysMalolactic fermentation is totally carried outThe wine is not refrigerated prior to bottlingFiltered: UnfilteredFining: Fined Aging Container: Type: French barrique Age: 20% new Size: 225 liters Toast: MediumThe wine is aged for 12 months followed by an additional 12 months in bottle prior to release from the wineryAnalytical DataTotal Acidity: 55 gram(s) per literpH: 348Dry Extract: 296 gram(s) per literAlcohol Content: 136 % alc by volumeResidual Sugars: 0 gram(s) per liter Sparkling Wine Sparkling Wine Imported

Deep red in color with garnet highlights The bouquet is pleasantly intense with persistent aromas Full bodied and velvety smooth Recommended with beef cooked in red wine sauceMade from 100% BarberaThe first vintage was bottled in 1987, and 100,000 bottles are produced annually Type of Press: Method of extraction: maceration with skin contact with multiple pumpoversLength of Maceration: 12 daysFermented in stainless steel at a temperature of 82- 86 degrees for 10 daysMalolactic fermentation is totally carried outThe wine is not refrigerated prior to bottlingFiltered: UnfilteredFining: Fined Aging Container: Type: French barrique Age: 20% new Size: 225 liters Toast: MediumThe wine is aged for 12 months followed by an additional 12 months in bottle prior to release from the wineryAnalytical DataTotal Acidity: 55 gram(s) per literpH: 348Dry Extract: 296 gram(s) per literAlcohol Content: 136 % alc by volumeResidual Sugars: 0 gram(s) per liter Sparkling Wine Sparkling Wine Imported

Deep red in color with garnet highlights The bouquet is pleasantly intense with persistent aromas Full bodied and velvety smooth Recommended with beef cooked in red wine sauceMade from 100% BarberaThe first vintage was bottled in 1987, and 100,000 bottles are produced annually Type of Press: Method of extraction: maceration with skin contact with multiple pumpoversLength of Maceration: 12 daysFermented in stainless steel at a temperature of 82- 86 degrees for 10 daysMalolactic fermentation is totally carried outThe wine is not refrigerated prior to bottlingFiltered: UnfilteredFining: Fined Aging Container: Type: French barrique Age: 20% new Size: 225 liters Toast: MediumThe wine is aged for 12 months followed by an additional 12 months in bottle prior to release from the wineryAnalytical DataTotal Acidity: 55 gram(s) per literpH: 348Dry Extract: 296 gram(s) per literAlcohol Content: 136 % alc by volumeResidual Sugars: 0 gram(s) per liter Sparkling Wine Sparkling Wine Imported