Marcarini Barbera d'Alba Ciabot Camerano 2010
Barbera from Piedmont, Italy
The full bouquet is characteristic, complex and very persistent, the palate austere and warm, its considerable full body accentuated; the wine's superb balance and harmony are further exalted by sweet tannins.
Delicious with braised beef, game and aged cheese.
International Wine Cellar - "Bright medium red. Extremely backward, distinctly cool nose. Juicy and intense but lean and not yet expressing itself. This rather medicinal barbera finishes with firm, slightly dry tannins and a clenched impression.
Luisa & Manuel Marchetti have been in charge of Luisa's family winery since 1990, with Manuel responsible for sales & promotions, Luisa orchestrating the wines with consultant oenologist Armando Cordero. Founded by Luisa's great-great-great-grandfather, the estate was one of the very first in the area to designate single vineyards on its labels as early as 1950. The property covers 62 acres, 42 of which are under vine. In fact, one of Marcarini's superb, historical crus is 150-year-old Boschi di Berri, whose Dolcetto vines are among the oldest in Italy, having survived Phylloxera and maintained indigenous rootstock. The Marchettis' varietal map (except the Shiraz) is almost exclusively native to the Langhe hills. The Nebbiolo grapes for Barolo are grown within the estate's original nucleus, high on the rolling terroir of La Morra: two celebrated, contiguous crus, Brunate and La Serra. The building itself (adjoining a medieval tower) goes back to the 1700s: the cool, ancient underground cellars provide an ideal environment for the wines’ classic élevage. The exceptional vineyards – all estate-owned – are the true heart of the winery. The superb locations, steepness of the slopes and nature of the terrain, exposure to the sunlight, exceptional microclimate, are not only conducive to top wines, but to non-aggressive, natural vineyard management. View all Marcarini Wines
Notable FactsNot just regulated to red wine, Piedmont also produces some notable whites, particularly those near the district of Gavi and Asti. Gavi produces still white wine from the Cortese grape. The wine is dry with a crisp, citrus-like acidity – fairly neutral but pleasant. Arneis is another grape/wine made in the area, creating a fuller wine that displays some nuttiness in the aroma and taste. Asti is well known for its sparkling wine – in particular Asti Spumante and Moscato d'Asti. Asti Spumante is typically higher in alcohol, sweetness & fizziness, while its higher-class cousin, Mostcato d'Asti, contains lower alcohol levels, a few less bubbles, and a more restrained and delicate representation of Moscato fruit.
A little ditty about Italy...This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
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