Barbera d'Asti, Collina La Mora, Crivelli
Staff Pick

Barbera d'Asti, Collina La Mora, Crivelli - 2019

Item # 49383 750mL

100% Barbera from the La Mora vineyard planted in 1920. Fermented and aged in stainless steel tanks.

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Color
Red
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Staff Pick Notes

Fresh raspberry on the nose and red strawberry on the palate are the first two things that I noticed tasting this wine. Then I noticed gentle spicy notes such as cinnamon and licorice. Overall it is a very pleasant and easy to drink wine with a pleasant concentration. Mario Maria Crivelli is a very established winemaker in the Asti area. He, like his grandfather, always tried to respect the traditional qualities of Barbera—he stopped using wooden barrels for aging in favor of stainless steel vats. Because of its bright acidity, I would pair this wine with strong cheeses and braised meats.

- AFR

About the Producer

Castagnole Monferrato, Asti Piedmont, Italy Azienda Agricola Crivelli was officially established in 1986, even though the Crivelli family has always vinifiied their own grapes, it was Four generations ago, in 1919, Secondo Crivelli moved to Castagnole Monferrato around 1860, coming from the small village of Serre Crivelli of the town of Castiglione d'Asti. The period between World War I and II...

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Glossary

Piedmont

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 notes of strawberry, cherry, and pink peppercorn. The red Freisa is vinified in a variety of styles:...

Read more about Piedmont

Barbera

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 associated with Barbera (for good reason) are the Alba and Asti DOCs, which consistently produce...

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