• WS: 85

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Cordero di Montezemolo Barbera d'Alba 2004

Winemaker's Notes:

Variety: 100% Barbera. Production zone: The oldest Barbera vines of the La Morra estate produce a singular grape. Perfect southwest exposure and a soil rich in micronutrients ensure exceptional maturation. Vines of more than 50 years in age give the lowest yield and most exciting and unique fruit. Harvest: Mid-October. Yield per hectare: 60 hectoliters of grapes. Vinification: Short 15-day fermentation with maceration in stainless steel tanks for 4-5 days and frequent repassing of must over the lees. Malolactic fermentation takes place in wood until December. Maturation: About 15 months in French oak barrels, followed by at least six months of aging in the bottle. Released on the market about two years after harvest. Sensory characteristics: Deep, intense color. Fresh bouquet with hints of raspberry, black currant and blackberry. Hot and spicy. Complex, substantial and velvety flavor. Serving temperature: 17 – 18 °C. Average life of wine: Age-worthy wine that will offer splendid expression even after 10 years. Food matches: Excellent with Piedmontese bollito misto, braised beef, gnocchi with ragu made from game.

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External Reviews for Cordero di Montezemolo Barbera d'Alba

External Review
Source: ONLINEWEINKELLER.de
02/24/2010

Cordero di Montezemolo Barbera d´Alba Superiore `Funtani´ DOC 2004: Ausbau in kleinen Fässern aus französischer Eiche für 18 Monate und 12 Monate auf der Flasche.lagerfähig 5 - 7 Jahre ab JahrgangJahrgang: 2004Inhalt: 0,75 LRegion: PiemontWeingut: Cordero di MontezemoloRebsorte: 100% BarberaRestzucker: Restsäure: Alkoholgehalt: 0.14 Rotwein



Variety: 100% Barbera. Production zone: The oldest Barbera vines of the La Morra estate produce a singular grape. Perfect southwest exposure and a soil rich in micronutrients ensure exceptional maturation. Vines of more than 50 years in age give the lowest yield and most exciting and unique fruit. Harvest: Mid-October. Yield per hectare: 60 hectoliters of grapes. Vinification: Short 15-day fermentation with maceration in stainless steel tanks for 4-5 days and frequent repassing of must over the lees. Malolactic fermentation takes place in wood until December. Maturation: About 15 months in French oak barrels, followed by at least six months of aging in the bottle. Released on the market about two years after harvest. Sensory characteristics: Deep, intense color. Fresh bouquet with hints of raspberry, black currant and blackberry. Hot and spicy. Complex, substantial and velvety flavor. Serving temperature: 17 – 18 °C. Average life of wine: Age-worthy wine that will offer splendid expression even after 10 years. Food matches: Excellent with Piedmontese bollito misto, braised beef, gnocchi with ragu made from game.

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