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Michelini Barbera Alpine Valleys 2008

Winemaker's Notes:

Whilst widely grown throughout Italy, Piemonte is the home of Barbera, known for its high acidity and soft tannins. Produced using traditional winemaking techniques, with a minimum of influence from oak and winemaking additives. Following harvest, the fruit is crushed and de-stemmed into small open top fermentation vessels. To extract the natural colour and body, yeast is added and the juice ferments in contact with the skins with regular plunging and pumping over at warm temperatures (30 – 35C) for around 7 days. The contents of the fermentation tank are then transferred to the press, where the final juice is extracted from the skins, and transferred to older barrels to complete the yeast fermentation. A bacteria culture is added to allow for malo-lactic fermentation; the wine is racked off gross less and returned to barrel for maturation. These wines are typically aged for around 10 months in barrel prior to final filtration and bottling and ageing for several months prior to release. With medium red colour with vibrant cherry tint, this wine displays cherry and dark chocolate notes on the nose and lovely fullness on the palate with savoury finish. Best enjoyed within 2-3 years of vintage, this wine makes for an ideal luncheon style wine with anti pasto platter including prusciutto & pane.

Region: Australia » Victoria

Vintages

  • 2008

+ Vintage
Color: Red
Varietal: Barbera
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Michelini Wines:
Michelini's is a well-established, award winning, family owned wine company, located in the heart of the Alpine Valley Wine Region at Myrtleford, Victoria, Australia. Through our innovations in grape growing, wine making in the cool climate of the Alpine Region and the marketing of a Premium brand that offers a superior valued product, our aim is to exceed the quality expectations of our customers

Whilst widely grown throughout Italy, Piemonte is the home of Barbera, known for its high acidity and soft tannins. Produced using traditional winemaking techniques, with a minimum of influence from oak and winemaking additives. Following harvest, the fruit is crushed and de-stemmed into small open top fermentation vessels. To extract the natural colour and body, yeast is added and the juice ferments in contact with the skins with regular plunging and pumping over at warm temperatures (30 – 35C) for around 7 days. The contents of the fermentation tank are then transferred to the press, where the final juice is extracted from the skins, and transferred to older barrels to complete the yeast fermentation. A bacteria culture is added to allow for malo-lactic fermentation; the wine is racked off gross less and returned to barrel for maturation. These wines are typically aged for around 10 months in barrel prior to final filtration and bottling and ageing for several months prior to release. With medium red colour with vibrant cherry tint, this wine displays cherry and dark chocolate notes on the nose and lovely fullness on the palate with savoury finish. Best enjoyed within 2-3 years of vintage, this wine makes for an ideal luncheon style wine with anti pasto platter including prusciutto & pane.

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