Giovanni Almondo - Barbera d'Alba Valbianchéra Vecchie Viti produced from 80-year-old vines at Montà d'Alba in the Roero. 4,000 bottles.
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Giovanni Almondo – Barbera d’Alba Valbianchéra Vecchie Viti – 2020

If you are looking for a great Barbera this one is right for you. Made from 80-year-old vines with very low yields that enjoy good east-south exposure to have good acidity in the wines but also minerality because of the clay-limestone soils. Fermentation and maceration in contact with the skins for 10 days in steel tanks with subsequent aging in large Slavonian barrels for 18 months. It turns out to be a wine with captivating jammy aromas, in the mouth it is fresh and pleasant to drink with good body and acidity that highlight its structure.

  • Producer: Almondo Giovanni
  • Name: Barbera d’Alba Valbianchéra
  • Grape Variety: 100% Barbera
  • Vintage: 2020
  • Alcohol Content: 15%
  • Bottle Size: 750ml
  • Production: 4000 bottles

Productive Notes: vinification in steel tanks for 10 days. Aging for 18 months in large oak barrels.

Wine naturally contains solphites

26,00€

Out of stock

Description

When we talk about the Almondo family, we mention one of the most memorable wineries in the Roero area for producing wines of incredible elegance. The winery is located in Montà in the northern part of the region with 18 hectares of property, they have always resided there but their business officially began in 1978 after Domenico Almondo at the urging of his father Giovanni finished his oenological studies in Alba to devote himself to viticulture. Right from the start they focused on growing the local Arneis and Nebbiolo grapes trying to take the quality of the wines to a higher level, among the first to make vineyard selection by naming the various plots and selecting the best clones even today. Carried on now also by their son Federico, they are still one of the very few family businesses where all work is done only by them from the vineyard to the winery. A vision aimed at continuous improvement, eco-sustainable methods in the vineyards with selection of the clusters while in the winemaking they experiment with new techniques such as the use of inert gas during the processes, management of reductions and the permanence of fine lees in the wines and good use of wood in the ageing processes.