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Short story

The love for Barbera is a story that repeats itself. An exuberant grape variety, which compared to its older brother Nebbiolo requires more care and attention, but which, if interpreted with vision and respect for the terroir, can aspire to the top ranks of world enology.

In 2021, the Viberti family acquired a vineyard located between the towns of Montegrosso d'Asti and Agliano Terme, the historical cradle of Barbera. The intent was clear from the start: to rediscover an ancient technique-grape overripening-to give life to a dry red wine with great aromatic and structural concentration.

2022 was a special year for the Viberti family, marked by the birth of twins Jacopo and Tommaso, sons of Claudio Viberti. This event inspired the name of the wine: ColleJato, a tribute to new babies and the value of precious things in life. The name is an affectionate evolution of the vineyard's original name: ColleMolizzo.

2022

SPECIFICATIONS

→ Type: Red Wine
→ Grape variety: 100% Barbera
→ Appellation: Barbera d'Asti Superiore DOCG
→ Production area: Montegrosso d'Asti and Agliano Terme
→ Harvest start date: September 16

ANALYTICAL VALUES

→ Alcohol content: 15%.
→ Total acidity: 6.80
→ First year of wine production: 2022

CLIMATIC TREND

The 2022 vintage will be remembered as a breakthrough year on new knowledge learned in viticulture. In fact, above-average temperatures and low rainfall presented winemakers with new challenges. The high stress to which the plant was subjected resulted in small berries and clusters. On the other hand, however, the health of the plants themselves was impeccable, ripening early and with high sugar concentration. The harvest lasted about a month in total, in which the scalarity of the different grape varieties was not respected.

Organoleptic Characteristics

→ Color: Deep ruby red
→ Nose: Ripe black cherry, dried plum, blackberry jam
→ Serving temperature: 16°C
→ Ability to evolve: 10+ Years

Vinification

Harvest is manual in small 8 kg crates. Grapes are then dried until they lose up to 15% of their weight, concentrating aromas and structure. Gentle pressing with stems is followed by alcoholic fermentation in horizontal submerged cap fermenters, until complete sugar depletion. This ensures a dry and clean profile. After alcoholic fermentation, the wine is transferred into slightly toasted 1000-liter oak barrels for malolactic fermentation.

Refinement

After malolactic fermentation, the wine continues to age in the same barrels, on its fine lees for 20 months, with four bâtonnages to enhance roundness and complexity.