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Pelissero Barbera d'Alba Piani 2009

Barbera from Alba, Piedmont, Italy
  • RP93
  • WS90
14% ABV
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3.9 7 Ratings
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3.9 7 Ratings
14% ABV

Winemaker Notes

The color is ruby red, bright and intense; the vivacity makes it tempting. The aromas are very delicate, with blackberry and plum. On the whole, the aromas are pleasant and teasing. Saltiness and acidity are in the foreground of this wine, but do not hide its polifenolic power. The amplitude of this Barbera is very interesting together with its persistent aftertaste.

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
The 2009 Barbera d'Alba Piani is fabulous. Freshly cut flowers, red fruit and spices are just some of the nuances that flow from this pliant, hugely delicious Barbera. A hint of oak frames the finish, but the Piani is really about fruit. It is a beautifully balanced, totally harmonious wine of the highest level. I loved it.
WS 90
Wine Spectator
An exotic version, showing boysenberry and black cherry flavors, with a hint of bittersweet chocolate. There are some dusty tannins on the finish.
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Pelissero

Pelissero

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Pelissero, , Italy
Pelissero
Azienda Agricola Pelissero is a family-run vine-growing estate located in the district of Treiso, in the heart of the Barbaresco zone. Many gradual changes have been performed by the successive generations of the Pelissero family, who transformed their business from grape growing and selling begun by Giovanni Pelissero, into winemaking of all their estate-grown grapes.

The first bottles of our own wine date back to 1960 and were produced by Luigi Pelissero, whose work was followed by his son, Oenologist Giorgio who after finishing his studies, decided to work full time at the winery. The Pelissero family takes care of all the winery work; from pruning the vines to marketing the wine.

The estate consists of twenty hectares of vineyards which yield a total of 80,000 to 100,000 (depending on the year) bottles of wine, namely Dolcetto d'Alba from two vineyards (Munfrina and Augenta), Barbera d'Alba Piani, Barbaresco, Barbaresco Vanotu, Grignolino, Favorita,Freisa and Nebbiolo.

It takes passion, commitment to the land and hard work in the vineyards and cellar, to always endeavour to make high quality wines, the only way we know to get real satisfaction. Research in the vineyards and, successively, in the cellar never stops here, and we hope that this will bring about further improvements on our wines.

Walla Walla Valley

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Responsible for some of Washington’s most highly acclaimed wines, the Walla Walla Valley has experienced a surge in popularity in recent years. It is home to both historic wineries and younger, up-and-coming producers. Though it is cooler and wetter than most of Washington State’s viticultural areas, irrigation from the Columbia River is still common, though some vineyards on the rainier eastern end of the AVA are able to dry farm.

The conditions in the Walla Walla Valley are perfectly suited to Rhône-inspired Syrahs, distinguished by savory notes of black olives, smoke, bacon fat, and fresh earth. Cabernet Sauvignon and Merlot are produced in a range of styles from smooth and supple to tannic and structured. White varieties are a relative rarity here. Sauvignon Blanc is sometimes blended with Sémillon in the style of Bordeaux white blends, resulting in a richer, rounder version take on the variety. Plantings of Viognier are minimal, but often quite successful.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

VFABARBERA_2009 Item# 118566

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