Boeri Barbera d'Asti 2014
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Pair with: ideal for daily enjoyment and can accompany almost any dish. Versatile, it matched well with both Piemontese specialities, Italian dishes in general, and much more.
In 1998 Giorgio and Roberto Boeri, the current owners, took in their hands the management of the estate. They decided to cultivate grapes of the highest quality and to produce and bottle outstanding wines. As the name for their wines they chose Alfonso Boeri, paying homage to the great-grandfather and father Alfonso. Their first wine was Barbera d’Asti Superiore Pörlapà whose grapes come from a vineyards that was first planted by grandfather Giovanni in 1936. Encouraged by the success of their first wine, Giorgio and Roberto began producing additional wines whose grapes come from the Bricco Quaglia vineyards. They also planted several new vineyards, focusing not only on the traditional Barbera, but also on Moscato, Chardonnay and even Nebbiolo – the grape variety used for making barolo and barbaresco.
Starting with the first production of 4000 bottles in 2001, the estate has been growing continuously, especially due to the constant enthusiasm for Boeri wines in Italy and abroad. In 2001 Boeri wines acquired their first European clients, in 2005 entered the Asian market, and in 2006 the United States. Today Boeri wines are exported with success to 15 countries in Europe, Asia and North America, and the company continuously seeks to presents its wines in new markets, as is shown by the recent addition of a collaboration with Greece.
Every member of the Boeri family is directly involved in the activities of the estate, starting with the care for the vineyards and work in the cellar, all the way to sales and distribution. They work with dedication and enthusiasm as they aim to uphold family traditions and improve constantly. Soon, Giulia (who is already involved in the running of the estate), Renata and Pierpaolo, the youngest generation of the family, will take the reins in their hands and continue to develop the company into the future.
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.