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Ca'Viola Bric Du Luv Barbera d'Alba 2010

Barbera from Alba, Piedmont, Italy
    0% ABV
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    Winemaker Notes

    Intense ruby red with a violet vein. The nose has fruit notes typical of this single varietal with hints of balsamic and menthol. The wine has an ample, soft mouthfeel that is enjoyable, aswellas, powerand elegance that indicates its aging potential. Very long finish with precise aftertastes. This wine ages well and can be appreciated even 8-10 years later.

    Critical Acclaim

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    Ca'Viola

    Ca'Viola

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    Ca'Viola, Alba, Piedmont, Italy
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    Giuseppe Caviola is a consulting enologist who counts quite a few well-known labels among his clients, however: Marziano Abbona, Damilano, Luigi Einaudi, Fontanabianca, Fiorenzo Nada, Pecchenino, Albino Rocca, Vietti and Villa Sparina in Piedmont; Rocca di Castagnoli, Sette Ponti and Terenzi in Tuscany; Umani Ronchi in Marche and Ca' Rugate in Veneto.

    In addition to his consulting duties, Caviola, known as "Beppe," also owns a 33-acre estate. After finishing his enology studies, he took a job near Alba in a lab. To better understand viticulture and winemaking, he rented a vineyard in his hometown of Montelupo, near Diano, in 1991. That year Caviola made a small amount of Dolcetto.

    He purchased more vineyards over the years and now makes six different wines under the Ca'Viola label, having added Barbera d'Alba Brichet and Bric du Luv (the latter from 60-year-old vines), Dolcetto d'Alba Barturot and Vilot. These are all in Montelupo, from calcareous clay and marl soils similar to the nearby Serralunga commune.

    There are also two small plots (5 acres) of Nebbiolo located in the Sottocastello cru in the commune of Novello. These lie just over 1,500 feet in elevation on chalky soils, facing south and southeast. Ca'Viola's Barolo and Langhe Nebbiolo come from these respective parcels.

    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.

    HNYCVABDL10C_2010 Item# 144525