100% Barbera. Fermentation for 4-5 days on the skins; maturation in used French barriques for 5-6 months.

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Pronounced, garnet red. The fine, elegant nose on the Arborina is profumed with fruity notes of ripe cherry, blackberry, and vanilla. Very intensely flavored, the mouth-feel here is warm, soft, and round, with thick and sweet tannins complimented by a long and pleasant finish. This wine is a match for heartier fare, for example elaborate meat dishes, game, or Piedmont aged cheeses.

The grapes are fermented in steel rotary fermentors with 3-4 days on the skins. The wine matures in French oak barriques (20% new) for 24 months.

Vineyard extension: 1.50
Blend: Nebbiolo – 100%
Vineyard age (year of planting): 1948, 1989
Soil type: Calcarous
Exposure: South, South-West

Average no. cases/year: 415
Suggested serving temperature 63-65°F
ABV: 14,5%
Dry extract g/l: 27,1
Acidity g/l: 5.5
Grape yield per hectare quintals: 40

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Pronounced, garnet red. The fine, elegant nose on the Arborina is profumed with fruity notes of ripe cherry, blackberry, and vanilla. Very intensely flavored, the mouth-feel here is warm, soft, and round, with thick and sweet tannins complimented by a long and pleasant finish. This wine is a match for heartier fare, for example elaborate meat dishes, game, or Piedmont aged cheeses.

The grapes are fermented in steel rotary fermentors with 3-4 days on the skins. The wine matures in French oak barriques (20% new) for 24 months.

Vineyard extension: 1.50
Blend: Nebbiolo – 100%
Vineyard age (year of planting): 1948, 1989
Soil type: Calcarous
Exposure: South, South-West

Average no. cases/year: 415
Suggested serving temperature 63-65°F
ABV: 14,5%
Dry extract g/l: 27,1
Acidity g/l: 5.5
Grape yield per hectare quintals: 40

Color:
Producer:
Region:
Country:
Appellation:
Varietal:
Import Partner:
Vintage:

Pronounced, garnet red. The fine, elegant nose on the Arborina is profumed with fruity notes of ripe cherry, blackberry, and vanilla. Very intensely flavored, the mouth-feel here is warm, soft, and round, with thick and sweet tannins complimented by a long and pleasant finish. This wine is a match for heartier fare, for example elaborate meat dishes, game, or Piedmont aged cheeses.

The grapes are fermented in steel rotary fermentors with 3-4 days on the skins. The wine matures in French oak barriques (20% new) for 24 months.

Vineyard extension: 1.50
Blend: Nebbiolo – 100%
Vineyard age (year of planting): 1948, 1989
Soil type: Calcarous
Exposure: South, South-West

Average no. cases/year: 415
Suggested serving temperature 63-65°F
ABV: 14,5%
Dry extract g/l: 27,1
Acidity g/l: 5.5
Grape yield per hectare quintals: 40

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The Cerretta is the newest addition to Elio Altare’s lineup and was first produced in 2005. Located in Serralunga, the vineyard plays host to some of Barlo’s greatest names, including Giacomo Conterno.

Just 500 cases are made each year. Altare’s vines enjoy southern exposure and are grown mostly in clay. Yields average about 5 tons per hectare. Maceration is relatively short at 4 to 5 days, but rotary fermenters bring depth and structure. The Cerretta is aged for two years in French barriques.

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The Cerretta is the newest addition to Elio Altare’s lineup and was first produced in 2005. Located in Serralunga, the vineyard plays host to some of Barlo’s greatest names, including Giacomo Conterno.

Just 500 cases are made each year. Altare’s vines enjoy southern exposure and are grown mostly in clay. Yields average about 5 tons per hectare. Maceration is relatively short at 4 to 5 days, but rotary fermenters bring depth and structure. The Cerretta is aged for two years in French barriques.

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