This Barbera comes from a very old vineyard planted in 1958 resulting in a profound red wine of incredible complexity. The Bric Cenciurio estate is an historical estate in the heart of the village of Barolo. This old vines Barbera bottling is rare to see these days - the older age adds to the structure of this fuller-styled Barbera. Aromas of dark berries, spice all with pristine balance. A red wine with the potential to age for many years to come.
Barbera is often considered the fun, easy-going, food-friendly wine of Piedmont and was traditionally made to show off its bright cherry notes, high acidity and low tannins. This wine from Bric Cenciurio, however, shows that Barbera has a serious, contemplative side too.
The "Naunda" comes from 70-year-old vines, which bring a deeper concentration of fruit, more complexity and depth. Made in a modern style, the wine spends 18 months is oak barriques (30% new), lending the wine a touch of tannins. After three years, they're well integrated, and play nicely against a backdrop of rich dark fruit, cassis, black cherry, dark chocolate, and spice. It's full bodied, but Barbera's signature high acidity keeps the wine oh-so drinkable. It's a bottle that shows just what Barbera is capable of. Pair it with mushroom risotto or a hearty ragu.
The most famous grape in Piedmont is the noble Nebbiolo, which makes the long-lived Barolo and Barbaresco. There are plenty of Nebbiolo-based wines that are quite enjoyable in their youth, however, often produced in smaller, lesser-known regions such as Ghemme or Gattinara. Several other Piedmontese grapes make striking and delicious wines: Pelaverga produces light-colored reds with distinctive...
Barbera is grown all over Italy, but the best examples of this red grape come from Piedmont, where it is made into all manner of wines - from easy-drinking quaffers to serious, cellar-worthy bottlings. Wherever they fall on the spectrum of stodginess, however, they are generally ruby-colored, full-bodied, and highly acidic, with remarkably low levels of tannins. The areas that are most strongly...
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