Bio

Val Tidone Barbera L’Attesa

In 1993 Gaetano decided to try to refine a small amount of Barbera in a small wooden barrel, certainly suitable for a low tannic vine like Barbera. The barrel was a Gamba, 3.5 hectoliters French oak from Allier. Two years of aging and then in the bottle. The result was a complex, structured, fresh wine. Something that had never been produced in the valley before but was not yet ready, needed more time in the bottle to be able to express itself in all its complexity. All this time and all this waiting decreed the name L'Attesa, the waiting.
Appellation
Val Tidone IGT
Region
Emilia Romagna go to region
Zone
Val Tidone
Varietals
Barbera 100%
Wine Type
Red wine

Barbera

Vineyard extension
1,2 ha
Year of planting
1969-2000
Soil type
Clayey marl, a sedimentary rock identified as the "Clays of Val Tidone". The lower part of the plot was, in ancient times, the bend of the Tidone river, the significant presence of pebbles proves this
Exposure
South, South West
Altitude
200 masl
Grape yield per hectare tons
6-8
Average production/year
3.000 btls
Method of Harvest
By Hand
Number of Sortings / Passes Through Vineyard
2
Organic status
Organic Not Certified
Type of Yeast
Indigenous
Length of maceration
25 days
Vessel of fermentation
Fiberglass tanks
Temperature of fermentation
28-32 °C
Length of fermentation
25 days
Vessel of aging
Oak tonneaux
Length of aging
24 months
Malolactic Conversion
Yes
Low SO2
Yes

Tasting Notes

Serving temperature 18 °C

Pairings Aged parmesan cheese, BBQ

Color Lustrous deep crimson

Nose Intense cherry-liqueur nose with a hint of oak and dried fruit

Palate Juicy, almost racy full cherry fruit palate piling it high, but the acidity gives it great tension