Barbera fruit was handpicked from Alferi Vineyard in La Morra and wild fermented with 14 days maceration on skins with frequent cap punch-downs. Malolactic fermentation and maturation is in French barriques (25% new and 75% second-year barrels) for about 24 months prior summer bottling without filtration and 6-9 months bottle ageing.
2018 Ellena Giuseppe Barbera d'Alba Alferi Superiore DOC
$52.00
LA MORRA – PIEDMONT
Located in La Mora, Piedmont, the 15 hectare farm is comprised of five hectares of vines, the rest being hazelnuts and woodlands. In the family for 50 years there are three generations, Francesco, his son Giuseppe and the grandson Matteo are all involved in the vine growing. All indigenous yeast fermentations with soft vinification for the young wines and long and traditional skin contact for Nebbiolo.
“Very nicely poised with fresh black fruit and hints of coffee and citrus that follow through to a medium to full palate, where the intensity of coffee and fruit grows as the palate progresses, delivering a very tasty finish. All in perfect shape with a racy, yet extremely refined feel. Top barbera here. Delicious to drink now. 93 Points.”
JamesSuckling.com, June 2021 [2018 Vintage]
“A racy and refined barbera with tar and blackberry character, as well as orange peel. It’s medium-to full-bodied with tangy fruit. Drink or hold. 92 Points.”
JamesSuckling.com, August 2020 [2017 Vintage]
“A juicy red with chocolate, orange-peel and plum character. Medium body, light tannins and a crisp finish. Drink now. 90 Points.”
JamesSuckling.com, Nov 2019 [2015 Vintage]
