Product Overview
Barbera is one of Italy’s most planted red varieties. It is most famous in Piemonte, where it is believed to have originated in the hills of Monferrato and has been known since the 13th century. Barbera produces good yields which must be kept in check to give the best quality. It is adaptable to a range of vineyard soils and does well in less fertile, calcareous soils. Soils that can limit vigor and yields often produce lovely Barbera. Usually ripens before Nebbiolo. When taken seriously, it produces relatively deep colored wines with ample tannins, medium to full body, enticing fruit and high acidity. Barbera, in Piemonte, certainly plays second fiddle to the famous Nebbiolos of the Langhe; Barolo and Barbaresco. For this reason, it is also generally a bargain, given its potential for quality. This being said, there is more and more serious attention being paid to producing fine, ageworthy Barbera as a counterpoint to the Nebbiolos. Barbera does not require the aging of say Barolo, not from a legal or organoleptic standpoint. There are also high end blends of Barbera and Nebbiolo being produced. In the last decade or two, more producers are exposing their Barberas to new oak. Cadia makes today’s Barbera normale and also a small barrel aged version from a single vineyard called Palazzotto.
Pedigree: Cadia is located in the middle of the Langhe and takes its name from an ancient hill. It consists of 12 Ha. The vineyards are managed using the principles of IPM (Integrated Pest Management). Cadia is owned and worked by the Giachino family, led by proprietor and winemaker Bruno Giachino. The company was founded in 1913 by grandfather Marcello, who was primarily a grower of quality grapes for sale to discerning wineries. In 1996, Bruno began making wine, choosing to channel his passion for farming and land stewardship into wine too. Today, Cadia produces 10 wines, more in some vintages, including the rare Verduno Pelaverga and a Barolo from the famous Monvigliero “Cru”, generally believed to be the best vineyard of the Verduno commune.
Grape Varieties: 100% Barbera d’Alba DOC from vineyards located in the municipality of Roddi.
Vinification: Grapes are harvested by hand at full ripeness, usually during the first weeks of September. The grapes are pressed gently, destemmed and placed into temperature controlled stainless steel tanks. Here they ferment for 10 - 12 days at an average temperature of 25°C - 27°C.
Aging: Maturation is in stainless steel tanks for about 6 months before bottling. Wines are released in the February after the harvest.
Analysis:
Alcohol: 15.35%
Acidity: 6.42 g/l
Residual Sugar: 0.85 g/l
Extract: 30.1 g/l
Tasting Notes:
Color: The wine is an almost opaque, deep ruby garnet, showing very little age at the rim. The gorgeous robe just begs the first sip.
Bouquet: The bouquet opens with ripe plum and a raspberry chorus chanting in the background. Quick darts of almost elusive strawberry flash by. The whole is rich, and as befits this wine, more fresh and primary than developed. Palate: The palate anchors the bouquet with plum, raspberry and blackberry notes. The progression over the palate introduces fine grained tannins, in just sufficient quantity to balance the wine for perfect current drinking. The wine is medium bodied with a satisfying though elegant richness. Delicious. What a lovely wine to drink while waiting for your Barolo!
When to Drink: Now! It will keep but why wait?
Serving Temperature: 58°F - 62°F
Food Pairing: Alba is famous for white truffles and a special local variety of hazelnuts. A pasta with a white sauce incorporating these two ingredients is heaven! Beef carpaccio of Alba beef is also a great match. Just hanging at home? Pair with a medium rare 1” thick hand formed disc of ground beef with a drizzle of truffle oil.
