Maccario Barbera d'Asti Berro 2004
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How can anyone resist a wine whose name translates as "I will drink"? The playful use of future tense of the verb "bere" connotes the purpose of this delightful wine. An expression of Barbera as easy drinking, to be served alone as an aperitif or with light, simple foods. Fermented and aged only in stainless steel, the soft, fruity freshness of the wine is perfectly balanced with a rich undertone of roses and red fruits; it has a lingering but clean finish.
Two young brothers, Pico and Vitaliano Maccario, inherited the winery from their grandfather Carlo and run the winery with great professionalism. Pico, with the assistance of agronomist Gianluigi Veggi and winemaker Roberto Olivieri, is in charge of production while Vitaliano manages sales and marketing.
The winery, with a capacity of 5,000 HL, has been fully modernized to include temperature controlled, stainless steel tanks, soft presses and new barriques of varying size, origin and toast. Although production is not certified organic, pesticides are not used and great care is taken in the vineyards to ensure that they vines are grown in perfect harmony with the soil and environment, and that the resulting wines reflect the dedication and efforts of everyone at Maccario.
Friendly and approachable, Barbera produces wines in a wide range of styles, from youthful, fresh and fruity to serious, structured and age-worthy. Piedmont is the most famous source of Barbera; those from Asti and Alba garner the most praise. Barbera actually can adapt to many climates and enjoys success in some New World regions. Somm Secret—In the past it wasn’t common or even accepted to age Barbera in oak but today both styles—oaked and unoaked—abound and in fact most Piedmontese producers today produce both styles.
Recognized as the source of the best Barbera in all of Italy, Asti is a province (as well as major city) in Piedmont, consisting of a gentle, rolling landscape with vineyards, farmland and forests alternating throughout.
Barbera d’Asti can be made in an array of styles from relatively straightforward, fruity and ready for consumption early, to the more concentrated, oak aged version with an ability to cellar impressively for 10-15 years and beyond. Some of the very best sites for Barbera in Asti are concentrated in the subzone of Nizza Monferrato. Other red varieties grown here include Freisa, Grignolino and Dolcetto, which can be bottled varietally or blended into Barbera.
Historically consumers commonly associated the Asti region with Asti Spumante and Moscato d’Asti, both playful, aromatic, sparkling wines made from the Muscat grape. Asti Spumante is less sweet, fully fizzy and more alcoholic (yet still clocking in at only around 9% alcohol) while Moscato d’Asti is sweeter, gently sparkling (“frizzante”) and closer to 5 or 6% alcohol. Each is produced in stainless steel tanks to preserve the fresh and fruity flavors of the grape, often including peach, apricot, lychee and rose petal. Asti is also the spot for the pink-hued Brachetto d'Acqui, a slightly sparkling wine ready to charm with its raspberry and rose flavors and aromas.