Rizzi Berbera d'Alba DOC 2008
Harvest was carried out by hand in late September. Fermented and macerated for 7-10 days at a temperature of 28°C in stainless steel tanks. Periodic pump-overs and delestages were conducted. Malolactic fermentation occurred. Aged in a combination of stainless steel tanks, cement vats and large Slavonian oak casks for 16 months. Finally, the wine was filtered, fined and bottled. An additional 2 months in bottle gave the wine more polish.
On the nose I detected blueberry, forest, coffee, herbs/spices, and smoke. As it opened up, it reminded me of Gernam plum cake, blueberry pie, dark chocolate and incense (my imagination runs wild as the wine goes to my head). The mouthfeel was silky and thin, with tastes of tart berries and sweet peppers on the finish.
Food Pairings for Rizzi Berbera d'Alba DOC
Potato & Leek Gratin Recipe
Roasted Medley of Winter Roots Recipe
Alsatian Onion Tart Recipe
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Potato Salad with Green Beans, Artichokes, Red Peppers & Olives Recipe
Roasted Baby Squash, Carrots & Potatoes Recipe
Tomato & Fresh Green Bean Salad with Crisp Prosciutto Recipe
Roasted Butternut Squash & Caramelized Onion Casserole Recipe
Roasted Brussels Sprouts with Brown Butter and Lemon Recipe
New Potatoes with Butter, Shallots & Chervil Recipe
On the nose, this wine expresses notes of fresh, ripe plums and blackberries. The jammy fruit is perfectly complemented by hints of spices. The same characteristics carry through to the palate.
|Sugar: 2.7 grams per liter||Total Acidity: 6.0 grams per liter|