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Az.Agr Piazzo
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Barbera Piemonte 2011

Piedmont, Italy

100% barbera

Tasted July 2013- Here is a wine that turns its array into the most appealing example it can be. Bright, scrumptious, straightforward and quick to draw a smile on any drinker. Delightfully full of the ripest red cherries, as if a greedy handful was just plucked from the tree in the cool morning, it registers fruit, fruit and more fruit, from nose to palate. Preserved in the pungent juiciness is a floral aroma and a bell-ringing tartness that makes the mouth water for more (when it should be already satisfied)! No one could deny a brilliance radiating all over the palate, terrifically woven into the ripe texture. Add to this the charm of little-to-no tannic intrusion, allowing the primary color of the fruit to slip in every corner and pass through to a dry, delicately spiced, almond creamed close. Admittedly, the panel recognized this is not the most sophisticated red within the genre of Italian vine-dom, but it was enough to charm us to empty our glasses and race to pull another cork. It is simply that good. Drink this when in conversation with friends. Its potency will only add to the camaraderie and everything will become a bit more charmed. The winery would probably view the wine a bit more seriously, but we hear the echo of pleasure in their description, "Its full, fruity nose whets the appetite with blackberry, plum, rose petals and jam, spiced with hints of pepper and cinnamon. A wine with a fine structure, mouth-filling flavour, and a long aromatic finish."


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The Label

Producer: Az.Agr Piazzo
Wine (proprietary name): Barbera Piemonte
Vintage: 2011
Labeled as: varietal title
Country of origin: Italy
Region: Piedmont
Area/Appellation: Piedmont
Classification of Appellation: d.o.c.
Classification of Wine:
Alcohol %: 14.00

The Winemaking

Winemaker: Armando Piazzo
Assistant Winemaker: Franco Piazzo
First Date of Production: 1967
Handling of Fruit: hand picked
Sorted: sorted at picking, sorted at table
Stem: all destemmed
Yield of Harvest:
Method of Crush/Pressing: mechanical press Press Type: mechanized punchdowns
Pre-fermantation Soak/Maceration: Y     Length of Soak: 1-3days
Temperature Controlled: Y
Free Run Juice Only: Y
Gravity Fed to Vessels: N
Type of Vessel for Fermentation: Stainless Steal/Inox
Size of Vessel: 1500
Vessel Seal: Sealed Vessel
Fermentation Temperature Controlled: Y
Fermentation Style: Induced
Type of Yeasts: Native Yeasts
Carbonic Maceration: N
Length of Fermentation: 12 Day(s)
Pumped Over/Cap Agitation: Y
Malolactic Fermentation: Y    Percent: 100.00%
CO2/SO2 Added on Fermentation: SO2
Type of Ageing Vessel: Stainless Steal/Inox
Origin of Barrels (if used):
Size of Barrels Used: 0
Length of Maturation: 6 Month(s)
Extended Lees Contact: N
Fined (Type): N
Filtered (Type): gentle cold
Moved to Multiple Vessels?:
Date of Bottling: 2012-05-00
Age in Bottle Before Release: 6 Month(s)
Number of Bottles (750ml) Produced: 0
Number of Magnums Produced: 0
Number of Half Bottles (375ml) Produced: 0
Closure Type: Synthetic/Composite Cork
Bottled with SO2: Y
Alcohol %: 14.00
Residual Sugars (Gram/Liter):
Total Acidity (Gram/Liter): 0.00
Total Ph: 0.00

The Vineyard

Total Vines Planted: 70 Hectare
Density of Vines:
Wine Vineyard: Multiple Vineyards
Source Vineyard: Vineyards Estate Owned
Exposition of Vineyards: S, SW
Soil Type(s): There are various soils throughout the vineyards responsible for the barberas, including Marl, limestone and clay at almost equal proportions.
Elevation of Vineyards: 200-250 m
Vineyards Description: Hillside
Average Age of Vines: 15 year(s)
Farming Methods: Standard
Irrigation: dry farmed
Additional Vineyard Information: A major contribution of the Barbera comes from the Mugiot vineyard (a single vineyard designate bottle is make as well). The name “Mugiot” is a word in the local Piedmontese dialect meaning a small pile, and it refers here to the fact that the wine is produced from just a small quantity of the very best grapes grown on the vineyard.