Michelini Barbera Alpine Valleys 2008

Previously available for: $15.21
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Vintages

  • 2008

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Winemaker's Notes:

Whilst widely grown throughout Italy, Piemonte is the home of Barbera, known for its high acidity and soft tannins. P...

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User Reviews for Michelini Barbera Alpine Valleys

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.

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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