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Barbera d'Alba Costa Bruna
Barbera d'Alba Costa Bruna

Country of Origin: Italy

Region: Piemonte

Grape Varieties: Barbera

Alcohol by Volume: 13.5%

Food Matches: Match with pasta with a meaty sauce, flans, hearty stews and red meats.

Special Features: Award Winner

2007 Vintage: Decanter Wine Awards 2010 - Bronze


Price: £14.26
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Tasting Notes: Full and ample Barbera from quality, concentrated grapes. Aromas of black cherries, chocolate, liquorice and a hint of background meatiness. Very authentic Barbera, very classy, a soft finely textured palate, with a quiet lingering finish. Refreshingly not too polished; revealing some almost imperceptible rough edges and development, which add character. This is ethereal Barbera, worthy of contemplation and a number of visits.

Producer Details: Founded in 1993 by Tino and Federica Colla, brother and daughter of the legendry Beppe Colla. Beppe was not only the passion behind the Prunotto name but a leading public figure in the development of the Alba DOC’s in the 60’s. The wines come from three outstanding sites in Alba and cover nearly the entire spectrum of Albese styles. The Colla family truly make wine in the vineyard, with a non-interventionist approach to wine making, enabling each wine a unique expression of site and vintage. Cascine Drago, the site of the winery and museum, has twelve hectares under vine, from which the densely planted Dolcetto and Nebbiolo form the incredibly complex and structured Bricco del Drago. Tenuta Roncaglie, one of the best historical Barbaresco crus, produces a classic and elegant Nebbiolo, and fine Barbera. Tenuta Dardi Le Rose from the Bussia hillside of Barolo's Monforte d’Alba district, is Nebbiolo at its best, rich and complex with fascinating perfumes and textures.

In The Vineyard: The Barbera grapes for this wine were cultivated in a vineyard in Poderi Colla's Tenuta Roncaglia estate, which is a 13 hectare estate (8 of which are under vine) just south of Barbaresco. The vineyard face West and has an altitude is 250 metres above sea level. Vine density is 5,500 plants per hectare and the average annual yield is 4,500 litres. Part of the
vineyard was replanted in 1995: about a half a hectare maintained the old vines, planted in 1930, which yields a tiny crop of superlative quality, with small bunches of small, wide-apart berries, intensely coloured, succulent and extremely sweet. The new shoots are the result of a selection of the old vine's understock, grafted onto rootstock type 420/A, which is not very vigorous and has excellent compatibility with the soil and the Barbera variety. The grapes are always harvested by hand and placed into small baskets. Harvesting generally takes place between the 20th to 30th September.

In The Winery: The hand picked grapes are immediately destalked and pressed. The grapes are fermented, and given a 10/12 day maceration on the skins at a maximum temperature of 30 degrees Centigrade. Malolactic fermentation follows and is completed before the winter. The wine is matured for 8 to 12 months in Slavonian and French oak cases (partly new) before undergoing a light fining (with egg white) and racking before bottling.

 
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