WINEARRAY
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  • Barb
Cantine Ascheri
  • Fruit
  • Acid
  • Body
  • Tannin
  • Sugar

Barbera dAlba Fontanelle 2010

Alba (La Morra), Italy
http://www.ascherivini.it

100% barbera


Tasted August2013- There is a sense of pure honesty to this wine, from start to finish. Across the panel, we agreed that it was intentionally fashioned to maintain its fruity character due to its spirited nature and wide span of sensations. If one could say a wine has a demeanor, this would be an optimistic, glass-half-FULL wine, offering a zippy refreshment and approachability, and happily enough depth and complexity to pursue. In the nose, the was a clean scent of floral red fruits, bright and fresh that arrived without aggression on the tongue. Here it turned a bit more juicy, with a soft, deeper fruit. The high acid ricocheted all over, never quite coming to a full rest as the wine finished. It left the mouth clean, acutely aware of the oxide-iron tinged minerals and mild toasted oak. There was a moderate amount of tannin but it released its hold without insistence, returning the palate to its formerly fruited state. Each new swirl kicked up something delightful, making us want to just simply drink this wine. Delicious. In researching the cellar, we noticed we had tasted this last year, the 2009 vintage. The fruit and acidity are noticeably more dazzling (less mature and deep), which reflects the less intense heat of 2010.

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The Label

Producer: Cantine Ascheri
Wine (proprietary name): Barbera dAlba Fontanelle
Vintage: 2010
Labeled as: vineyard title
Country of origin: Italy
Region: Piedmont
Area/Appellation: Alba (La Morra)
Classification of Appellation: d.o.c.
Classification of Wine:
Alcohol %: 13.50

The Winemaking

Winemaker: Matteo Ascheri
Assistant Winemaker:
First Date of Production: since 1880
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: Pnuematic
Pre-fermantation Soak/Maceration: Y     Length of Soak: 1-2days
Temperature Controlled: Y
Free Run Juice Only: Y
Gravity Fed to Vessels: Y
Type of Vessel for Fermentation: Stainless Steal/Inox
Size of Vessel:
Vessel Seal: Sealed Vessel
Fermentation Temperature Controlled: N
Fermentation Style: Induced
Type of Yeasts: Native Yeasts
Carbonic Maceration: N
Length of Fermentation: 10 Day(s)
Pumped Over/Cap Agitation: N
Malolactic Fermentation: Y    Percent: 100.00%
CO2/SO2 Added on Fermentation: SO2
Type of Ageing Vessel: Wooden Barrel
Type of Wood: Slavonian Oak Cask  Wood Condition: 25% New   75% Used   
Origin of Barrels (if used): Slavonian
Size of Barrels Used: 0
Length of Maturation: 6 Month(s)
Extended Lees Contact: N
Fined (Type): N
Filtered (Type): gentle
Moved to Multiple Vessels?:
Date of Bottling: 2012-06-00
Age in Bottle Before Release: 4 Month(s)
Number of Bottles (750ml) Produced: 0
Number of Magnums Produced: 0
Number of Half Bottles (375ml) Produced: 0
Closure Type: Natural Cork
Bottled with SO2: Y
Alcohol %: 13.50
Residual Sugars (Gram/Liter):
Total Acidity (Gram/Liter): 0.00
Total Ph: 0.00

The Vineyard

Total Vines Planted: 4400 Hectare
Density of Vines:
Wine Vineyard: Single Vineyard
Source Vineyard: Vineyards Estate Owned
Exposition of Vineyards: SE, S
Soil Type(s): Silty, clay based topping Calcareous subsoils
Elevation of Vineyards: 310-370 m
Vineyards Description: Steep Slopes, Hillside
Average Age of Vines: 10 year(s)
Farming Methods: Sustainable
Irrigation: dry farmed
Additional Vineyard Information: Located between the communes of La Morra and Verduno, with first plantings in 1973 of Nebbiolo, Barbera and Dolcetto