Enzo Boglietti - Barbera d'Alba Roscaleto produced in the single vineyard Boiolo in La Morra, aged for 18 months in barriques and tonneaux.

Enzo Boglietti – Barbera d’Alba Roscaleto – 2021

Despite the fact that we are not in Monferrato, there are vineyards in Langa of superb quality for Barbera that have always been known thanks to soils with more complex stratifications and consonant exposures where this vine brings out its best in a land of origin that is not really its own. The Roscaleto vineyard was already mentioned in old documents, it is located in La Morra within the Boiolo parcel in the upper part at 350 meters above sea level where the Boglietti family is one of the two producers who make wine from it (the other is Cesare Bussolo), their plants reach up to 65 years of age which combined with poor, clayey soils are the basis for wines of important carat. The grapes are vinified in steel tanks for two weeks with the aid of daily pumping over and punching down, aging is carried out for 18 months in barriques and tonneaux (50% new) then racked into steel for 4 months followed by another 2 months resting in the bottle. A splendid version of this grape that harkens back to memories of the past, it can be perceived from the initial aromas of underbrush and spice that with minutes are joined by notes of chocolate, the drink is fresh and juicy with lively acidity that highlights a fair structure.

  • Producer: Boglietti Enzo
  • Name: Barbera d’Alba Roscaleto
  • Grape Variety: 100% Barbera
  • Vintage: 2021
  • Alcohol Content: 15%
  • Bottle Size: 750 ml
  • Production:

Productive Notes: vinification in steel tanks. Aging for 18 months in barriques and tonneaux ( 50 new ones ).

Wine naturally contains solphites

30,00€

5 in stock

Description

The history of the Boglietti family goes all the way back to the late 1800s with Matteo Boglietti while their business officially began in 1991 when grandson Enzo decided to make wine for the first time. An almost obligatory choice but one that turned out to be useful in the beginning as they were dairy merchants who following a crisis that hit that sector in 1990 began to vinify their own grapes stopping the sale to cooperatives. In fact, thanks to their family predecessors they already owned 3 hectares (today there are 20) in some of the most prestigious vineyards in La Morra (Brunate, Roscaleto, Boiolo, Fossati) where they have always resided, and with the advice and encouragement of other local producers such as Roberto Voerzio, Nicola Oberto and Bartolo Mascarello they quickly learned the rhythms and secrets of the trade. The desire to make quality was immediately a fixed thought, starting with the management of the vineyards each treated separately trying to enhance each grape variety (Nebbiolo, Barbera, Dolcetto) according to the parcel, low plant yields with the use of the guyot system and summer thinning and no use of chemicals in the care of the soil and protection of the surrounding environment. Since 2017 they have been certified organic. In the winery, meticulous work is carried out with respect for tradition, vinifications are spontaneous by resorting to the use of both steel and cement tanks, aging is never prolonged so as to preserve the finesse of the wines, and large and small barrels are used, most of which are used. An adventure theirs of resourcefulness, unafraid to experiment with new paths with constant variations but faithful to what are the values of Langa.

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