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Short story

A Rare and Precious Vineyard

In the heart of the Langhe, where Nebbiolo is king and Barbera has always had to fight for its space, there is a vineyard that defies the rules: Bricco Airoli.

This pre-phylloxera plot with an average age of 90 to 100 years is located in the heart of Bricco delle Viole, a place everyone associates with great Barolos, but home to the last Barbera vineyard in this historic area.

"Bricco Airoli is a Barbera that tastes pure Langa. It is powerful, it is deep, it is long-lived. It has the character of a Barolo and the freshness of a great Barbera." - Claudio Viberti

That of Bricco Airoli is not just any Barbera. This vineyard has always existed under clonal selection, and it is one of the last survivors of a tradition that saw Barbera planted in the best plots, alongside Nebbiolo.

Bricco Airoli is a vineyard worked entirely by hand, with very low yields, just like the greatest Barolos. This allows for incredible natural extraction, with an aromatic concentration that few other Barbera wines can boast. The stylistic note is a strong black cherry on the nose is a drinkable opulence , which thanks to the acidity is well balanced. This Barbera is also recognizable in a blind tasting.

2021

SPECIFICATIONS

→ Type: red wine
→ Grape variety: 100% barbera
→ Appellation: Barbera d'Alba DOC Superiore
→ Production area: Barolo, Bricco delle viole, Bricco airoli vineyard
→ Harvest start date: September 14

ANALYTICAL VALUES

→ Alcohol content: 15 % vol.
→ Total acidity: 6.8 g/l
→ First year of wine production: 1946

CLIMATIC TREND

The 2021 vintage was characterized by a winter with mild temperatures below the seasonal average. Rainfall, on the other hand, was decidedly abundant and even snowy in character, which ensured a good water supply for that vintage. Towards the end of spring and the beginning of summer, a period of good weather began with temperatures in the normal range, without excesses. In addition, during the harvest period the temperature ranges between day and night were very interesting, which allowed an excellent degree of phenolic and acid maturity.

Organoleptic Characteristics

→ Color: ruby red with violet hues
→ Aromas: hints of cherries in spirit, notes of ripe fruit and hints of spice
→ Serving temperature: 16-18° C
→ Ability to evolve: 5+ years

Vinification

Selection during grape harvest according to vintage. Harvest in 20Kg crates. After destemming-crushing, maceration and alcoholic fermentation takes place on the skins in 60-hl vertical winemakers with emerged cap, with two cycles of daily pumping over. At the end of fermentation, the wine is racked off to proceed to spontaneous malolactic fermentation at a controlled temperature.

Refinement

Aging takes place in the same oak vats also used for Barolo for a period of about 22-24 months. The vats have capacities of 50-52 Hl, depending on the productivity of the vineyard in different vintages. The wood used comes from the Allier forest, with very fine grain and is non-toasted.

2020

SPECIFICATIONS

→ Type: red wine
→ Grape variety: 100% barbera
→ Appellation: Barbera d'Alba DOC Superiore
→ Production area: Barolo, Bricco delle viole, Bricco airoli vineyard
→ Harvest start date: September 18

ANALYTICAL VALUES

→ Alcohol content: 14.5 % vol.
→ Total acidity: 6.5 g/l
→ First year of wine production: 1946

CLIMATIC TREND

The 2020 vintage started with a mild winter and little rain, ensuring a quick vegetative restart in spring without any phytosanitary criticalities. Radical change occurred around May-June, which presented heavy rainfall, leading to a vegetative slowdown, equalizing the early season advantage. However, the water accumulation of those months was essential, along with the not excessive summer temperatures, to an overall plant well-being until the ripening and harvesting of the grapes. Necessary in some of the more productive vineyards was the aid of thinning to regularize production per plant and equalize phenolic ripening. Fundamental contribution made in September and October was the alternating temperatures between day and night, which allowed high tannin ripening and ensured excellent grape health.

Organoleptic Characteristics

→ Color: ruby red with violet hues
→ Aromas: hints of cherries in spirit, black cherry in syrup, sweet spices and woodiness
→ Serving temperature: 16-18° C
→ Ability to evolve: 5+ years

Vinification

Selection during grape harvest according to vintage. Harvest in 20Kg crates. After destemming-crushing, maceration and alcoholic fermentation takes place on the skins in 60-hl vertical winemakers with emerged cap, with two cycles of daily pumping over. At the end of fermentation, the wine is racked off to proceed to spontaneous malolactic fermentation at a controlled temperature.

Refinement

Aging takes place in the same oak vats also used for Barolo for a period of about 22-24 months. The vats have capacities of 50-52 Hl, depending on the productivity of the vineyard in different vintages. The wood used comes from the Allier forest, with very fine grain and is non-toasted.