Attilio Ghisolfi Barbera d’Alba Maggiora 2016
Overview
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The color is ruby red, leaning towards garnet. The nose is powerful and fruity, with a palate that reveals hints of raspberry and forest fruit in its appealing, luscious and well-balanced taste. |
Wine Facts
Winemaker Notes
The Barbera grapes for this wine come from west- and northwestfacing vineyards located in the Visette are of the village of Monforte d’Alba, at about 1150-1300 ft (350 to 400 meters). The vines are between five and 15 years of age, and the soil is marl, with white tufa. The grapes are vinified using only wild yeast and undergo cryo-extraction, lasting 36 hours to bring out the wine’s freshness and flavors, followed by maceration on skins taking place over approximately four days. The wine is then matured, 50% in small French oak barriques, and 50% in large Slavonian oak barrels for 15 months, with a further six months’ ageing in bottle at controlled temperatures.
Serving Hints
Attilio Ghisolfi Barbera d’Alba Maggiora is a perfect accompaniment both red and white meats like chicken and pork, as well as an array of Italian cheeses.
The Barbera grapes for this wine come from west- and northwestfacing vineyards located in the Visette are of the village of Monforte d’Alba, at about 1150-1300 ft (350 to 400 meters). The vines are between five and 15 years of age, and the soil is marl, with white tufa. The grapes are vinified using only wild yeast and undergo cryo-extraction, lasting 36 hours to bring out the wine’s freshness and flavors, followed by maceration on skins taking place over approximately four days. The wine is then matured, 50% in small French oak barriques, and 50% in large Slavonian oak barrels for 15 months, with a further six months’ ageing in bottle at controlled temperatures.
Serving Hints
Attilio Ghisolfi Barbera d’Alba Maggiora is a perfect accompaniment both red and white meats like chicken and pork, as well as an array of Italian cheeses.
Producer: Attilio Ghisolfi
Region: Piedmont
Country: Italy
Wine Composition: 100% Barbera
Total Acidity: 6.77 G/L
Residual Sugar: 0.40 G/L
Alcohol: 14.74%
Region: Piedmont
Country: Italy
Wine Composition: 100% Barbera
Total Acidity: 6.77 G/L
Residual Sugar: 0.40 G/L
Alcohol: 14.74%
Press Highlights
2006: 88 Pts - Wine Enthusiast, Sept 2011