Ready to enjoy a little over 1 year following the harvest, it keeps nicely for 5-8 years, and even longer in the better vintages. Cellaring recommended with the bottle lying down in the dark at a constant temperature.
Barbera “Paolina”
Winery: Ca' del Baio
Region: Piedmont
Locale: Treiso (Barbaresco)
Appellation: Barbera d’Alba
Designation: DOC
In a few words: An appealing, fresh wine in which Barbera’s characteristic acid backbone is tamed by the oak in which it matures.
Site: Various vineyards; calcareous soils with sandy components. Harvest in early October.
Grapes: 100% Barbera
Fermentation and Aging: Fermentation on the skins for 7-10 days in steel at a controlled temperature, followed by malolactic fermentation. The wine matures for 12 months in oak casks, and then in the bottle for at least 3 months before its release.
Notes: Deep ruby red in color, with purplish highlights. Vinous and intensely fruity on the nose, with nice hints of red currants and raspberries. Fresh and vibrant on the mouth, presenting a long, rich, smooth flavour. Excellent with the more flavoursome Piedmontese dishes, from mixed boiled meats to the anchovy and garlic-based “bagna caoda”; generally a great match as well for cooked and raw cold cuts, stewed meats, and medium-mature fatty cheeses.
