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Abbona Rinaldi Barbera d'Alba 2014

Barbera from Alba, Piedmont, Italy
    14.11% ABV
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    • RP90
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    14.11% ABV

    Winemaker Notes

    A young Barbera that shows intense aromas of fermentation and freshly crushed grapes. The taste is silky and captivating, warm thanks to the alcohol content around 14%vol. and enhanced by mild tannins that harmonize a body not too powerful. 2014 vintage has been a good vintage for Barbera Rinaldi, played more on grace than on richness, which will give its best in the next 5 years.

    Critical Acclaim

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    Abbona

    Abbona

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    Abbona, Alba, Piedmont, Italy
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    The vineyards of Marziano Abbona, a vintner and farmer of great sensitivity and dedication to environmental protection, are set in the Langhe area, in one of Italy’s regions best suited to winegrowing. The winery was founded by Celso, Marziano’s father, who had the foresight to recognize the area’s potential for the production of top-quality wines. About sixty years ago, he planted the Doriolo vineyard in an area whose soil composition, exposure to sunlight and surrounding environment made it the ideal choice for the production of Dogliani Dolcetto wine. Marziano took up his father’s challenge and passion and, with the greatest care, patience and insight, he was able to produce wines of the highest quality, in which aromas and colors blend to give nectars reflecting the spirit of one of the Langhe area’s most highly regarded vintners. The same can be said about the non-autochthonous grape-based wines, in particular Cinerino, made from Viogner grapes, which is an extremely enjoyable, charming and aromatic wine. The great red wines, from the above-mentioned Dolcetto to Barberas and Nebbiolo in all its versions, represent the perfect blend of quality, balance, charm and structure.

    Beloved for flavorful red wines, Alba is an epicurean’s dream. The historic walled town at its heart is where growers from throughout the Piedmont region would once go to sell their produce to winemakers and négociants following the harvest, but today it is better recognized as one of Italy’s premiere culinary destinations. Sandwiched between Barolo and Barbaresco, the best vineyards, located atop sunny, south-facing hills, are planted with Nebbiolo. A popular entry-level alternative to its pricier neighbors, Nebbiolo d’Alba is softer and less tannic, ready to drink within just a couple years of bottling.

    Dolcetto, one of Piedmont’s more easygoing varieties, is commonly grown here, known as Dolecetto d'Alba, and can often be found casually served in carafes on the tables of Alba’s oseterias and trattorias. These light and smooth wines are meant to be drunk young and with gusto while the region’s more serious wines age. Barbera is planted here as well, and takes on a more powerful, structured personality than that of its counterparts in Asti.

    Friendly, approachable, and full of juicy fruit flavor, Barbera produces wines in a wide range of styles, from young and fruity to serious, spicy, and age-worthy. Piedmont is the most famous source of Barbera, but is also planted in the Italian provinces of Lombardy and Emilia-Romagna. It is one of the most successful and lasting remnants of the Cal-Italian movement, grown throughout the state of California—particularly in the Sierra Foothills—and has also found a foothold in parts of Australia.

    In the Glass

    Barbera is typically marked by red cherry, raspberry, and blackberry flavors backed by a signature zingy acidity and smooth tannins. More complex examples can include notes of cocoa, savory spice, anise, and nutmeg. In warmer New World climates, Barbera is all about the fruit, sometimes leaning towards over-ripe or dried fruit flavors that can give an impression of sweetness to the wine. Old World Barbera can develop intriguing notes of graphite, smoke, lavender, and violet.

    Perfect Pairings

    Barbera’s prominent acidity makes it a natural match with tomato-based dishes, therefore making it an easy pairing with a wide array of Italian cuisine. It works just as well with lighter red meat dishes, hamburgers, or barbecue.

    Sommelier Secret

    Most Barbera wines come from one of two villages in Piemonte—Alba and Asti. Though it is difficult to generalize, typically Barbera d’Asti is softer and more elegant with bright, tangy acidity, while Barbera d’Alba tends to be fuller, rounder, and fleshier.

    WLD273046_2014 Item# 165819