background
The Igiea is a pure -sorted Barbera from the Alto Monferrato. However, since this must not be on the label, because in Italy as in all other European countries, a somewhat messed up idea spread how a grape variety and a region should manifest in a wine, Guido Igiea, his wife, has this Dedicated to wine - firstly, which is likeable and secondly sounds great anyway. The grapes for the Igiea grow on a 350 meter plateau on a lime-sandy surface, both factors that give the wines a cool tone and a lot of structure on the way. The reading usually takes place in mid -September, the subsequent fermentation in wood, cement and steel. Depending on the vintage, the wine is then pressed after 40-60 days and the wine is then moved in 2000-5,000 liters of wooden barrels, where it matures for almost two years without any interventions. Then it is filled without filtering and with a sulfur addition of approx. 30mg/l.
style
Despite the advanced age, not a bit tired. The Igiea is the most fruity of the three red wines, with the dark fruit aromas also placed on earth and leather. The tannin is soft, the acid is demanding and lively and a welcome counterpoint to the profound body. The texture is juicy and animating and, the further it goes in the direction of the palate, is becoming more and more powerful. If you fry a steak or open a salami, you don't make a mistake.
data sheet
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Grape variety: Barbera
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Management: biological
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Vineyard: A high plateau at 350 m. Floor: sand & lime
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reading: By hand
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Vinfication: spontaneous | Wild yeast; 40-60 days on the shells
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expansion: 2 years in wooden barrel, several years in the bottle (depending on the year)
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Filtration: no
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SO₂:<30mg/l
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Alcohol content: 14%
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Closure: Natural corks
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Drinking temperature: 15-17 ° C
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Perfect drinking maturity: From now on - 2030
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Content and price per liter: 0.75 l/(€ 29.87/l)
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Maxim: All winemakers listed at Vinonudo work in their vineyards with compost, organic fertilizer and natural preparations and do without the use of herbicides, pesticides and artificial fertilizers.