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Ca'Viola Bric Du Luv Barbera d'Alba 2010

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

    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.

    An historic village situated right in between the famous regions of Barolo and Barbaresco, Alba is also the name for the larger wine region surrounding the village.

    In a sense, “Alba” is a catch-all phrase, and includes the declassified Nebbiolo wines made in Barolo and Barbaresco, as well as the Nebbiolo grown just outside of these regions’ borders. In fact, Nebbiolo d’Alba is a softer, less tannic and more fruit-forward wine ready to drink within just a couple years of bottling. It is a great place to start if you want to begin to understand the grape. Likewise, the even broader category of Langhe Nebbiolo offers approachable and value-driven options as well.

    Barbera, planted alongside Nebbiolo in the surrounding hills, and referred to as Barbera d’Alba, takes on a more powerful and concentrated personality compared to its counterparts in Asti.

    Dolcetto is ubiquitous here and, known as Dolcetto d'Alba, can be found casually served alongside antipasti on the tables of Alba’s cafes and wine bars.

    Not surprisingly, given its location, Alba is recognized as one of Italy’s premiere culinary destinations and is the home of the fall truffle fair, which attracts visitors from worldwide every year.

    Friendly, approachable and full of juicy red fruit, 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, but it is also planted in a few nearby Italian provinces and remains one of the most widely planted varieties in the country. Barbera actually can adapt to many climates and enjoys success in California—particularly in the Sierra Foothills—and some southern hemisphere wine regions.

    In the Glass

    Barbera is typically marked by flavors of red cherry, raspberry or blackberry and backed by a signature zingy acidity. Warmer sites produce Barberas with intensely ripe fruit and complex notes of cocoa, savory spice, anise and nutmeg. Cooler sites will produce a lighter Barbera with more finesse and intriguing notes of cranberry, graphite, smoke, lavender and violet.

    Perfect Pairings

    Barbera’s prominent acidity makes it a natural match with tomato-based dishes, 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

    In the past it wasn’t common or even accepted to age Barbera in oak but today both styles—oaked and unoaked—abound, at least in Piedmont. In fact, many Piemontese producers today still make a deliciously pure, fruity and unoaked version, intended for earlier consumption. The wine world didn't realize Barbera's potential until the work of Giacomo Bologna in Asti in the 1960s. His debut of the barrique-aged Barbera called Bricco dell’Uccellone revealed this grape's true potential. Many of the better bottlings of Piemontese Barbera can age gracefully for 10-15 years or more.

    HNYCVABDL10C_2010 Item# 144525