Luca Bosio Barbera d'Alba 'Egidio' 2020
Overview
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Deep ruby-red in color, this Barbera shows floral aromas typical of the grape, together with chocolate, toast and spicy notes from its aging in wood. It has great structure and smooth tannins, balanced by a crisp acidity. |
Wine Facts
VITICULTURE: The Barbera grapes for this wine come from vineyards located in Alba Villages, at 200 to 300 ft. above sea level. The average age of the vines is 30 years and they are grown on a south facing in calcerous clay soil.
VINIFICATION: After harvesting, the grapes are pressed and the must is fermented in temperature-controlled steel tanks after a short period in contact with dry ice to increase complexity and aroma. Skin maceration takes place over 10 days, assuring good color and body. The wine spends 18 months in French barriques and Slavonian oak casks, followed by six months in bottles before shipping.
FAMILY: Raised among the vines in the Langhe region of Piedmont, 3rd generation winemaker Luca Bosio inherited “native intelligence” and natural ability for farming from his parents and grandparents. His talent for growing grapes was uncanny, so he did what any aspiring grape grower would do: he enrolled in the enology program at the famed University of Turin. That proved to be a fruitful endeavor as Luca gained valuable information on new technological advancements in the world of wine, like using native yeasts and how to make a viable wine with less sulfur inclusion and other chemical additives. His schooling also prompted him to theorize the best ways to preserve aroma and structure.
Luca continued with his academics, eventually earning a master’s degree in enology, always finding new, innovative ways to make his family’s wine better. The family’s winery, Bosio, was renamed to the Luca Bosio Vineyards. Under Luca’s purview, the vineyard holdings have increased to 1,000 acres in Piedmont and surrounding areas which has solidified Luca’s position as an outstanding maker of fine Piedmontese wine.
VINIFICATION: After harvesting, the grapes are pressed and the must is fermented in temperature-controlled steel tanks after a short period in contact with dry ice to increase complexity and aroma. Skin maceration takes place over 10 days, assuring good color and body. The wine spends 18 months in French barriques and Slavonian oak casks, followed by six months in bottles before shipping.
FAMILY: Raised among the vines in the Langhe region of Piedmont, 3rd generation winemaker Luca Bosio inherited “native intelligence” and natural ability for farming from his parents and grandparents. His talent for growing grapes was uncanny, so he did what any aspiring grape grower would do: he enrolled in the enology program at the famed University of Turin. That proved to be a fruitful endeavor as Luca gained valuable information on new technological advancements in the world of wine, like using native yeasts and how to make a viable wine with less sulfur inclusion and other chemical additives. His schooling also prompted him to theorize the best ways to preserve aroma and structure.
Luca continued with his academics, eventually earning a master’s degree in enology, always finding new, innovative ways to make his family’s wine better. The family’s winery, Bosio, was renamed to the Luca Bosio Vineyards. Under Luca’s purview, the vineyard holdings have increased to 1,000 acres in Piedmont and surrounding areas which has solidified Luca’s position as an outstanding maker of fine Piedmontese wine.
Producer: Luca Bosio Vineyards
Region: Piedmont
Country: Italy
Wine Composition: 100% Barbera
Alcohol: 14%
Total Acidity: 5.7 G/L
Residual Sugar: 4 G/L
pH: 3.6
Region: Piedmont
Country: Italy
Wine Composition: 100% Barbera
Alcohol: 14%
Total Acidity: 5.7 G/L
Residual Sugar: 4 G/L
pH: 3.6
Press Highlights
2020: 90 Pts 'Silver Medal' - 2022 Decanter World Wine Awards, June 20222009: 92 Pts - WineReviewOnline.com, Mar 2014
2007: 90 Pts 'Best Buy' - Wine Enthusiast, May 2011