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Flat front label of wine

Maccario Lavignone Barbera d'Asti 2002

Barbera from Asti, Piedmont, Italy
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    Winemaker Notes

    Lavignone is a full-bodied silky expression of Barbera. A careful,manual harvest takes place in mid-September from select vineyards in the Monferrato area. After 12 days of skin contact and full malolactic fermentation, the wine spends 9 months in stainless steel to maintain the pure characteristic of Barbera. The soft nature of the wine is balanced by a vibrant acidity which makes Lavignone such a pleasant accompaniment to pasta, grilled fish and poultry.

    Critical Acclaim

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    Maccario

    Maccario

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    Maccario, Asti, Piedmont, Italy
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    Monferrato, one of the most important terroirs in Piedmont, lies in the province of Asti, within the golden triangle between Tanaro and Belbo. The Maccario winery is located within this triangle, specifically in the hills of Mombaruzzo. With 175 acres of vineyards, Maccario is the largest estate in Piedmont. The vineyards are dedicated primarily to Barbera. Other varietals include Merlot, Cabernet Sauvignon, Freisa, Chardonnay, Sauvignon Blanc and Favorita.

    Two young brothers, Pico and Vitaliano Maccario, inherited the winery from their grandfather Carlo and run the winery with great professionalism. Pico, with the assistance of agronomist Gianluigi Veggi and winemaker Roberto Olivieri, is in charge of production while Vitaliano manages sales and marketing.

    The winery, with a capacity of 5,000 HL, has been fully modernized to include temperature controlled, stainless steel tanks, soft presses and new barriques of varying size, origin and toast. Although production is not certified organic, pesticides are not used and great care is taken in the vineyards to ensure that they vines are grown in perfect harmony with the soil and environment, and that the resulting wines reflect the dedication and efforts of everyone at Maccario.

    Best known for sweet, fizzy white wines but also producing some more serious reds, Asti is both a town and a province in the northeastern Italian region of Piedmont. The best vineyard sites are reserved for Barbera, which can produce some of its best and most age-worthy iterations here as Barbera d’Asti. Other red varieties grown here include Freisa, Grignolino, and Dolcetto, which can be bottled varietally or blended into Barbera.

    The wines consumers most commonly associate with Asti, however, are Asti (formerly known as Asti Spumante), and Moscato d’Asti. Both are playful, aromatic, and made from the Muscat grape, but Asti is less sweet, fully fizzy, and more alcoholic (yet still clocking in at only around 9% ABV) while Moscato d’Asti is sweeter, gently sparkling (“frizzante”), and closer to 5 or 6% ABV. Each is produced in stainless steel tanks to preserve the fresh and fruity flavors of the grape, which include peach, apricot, lychee, and rose petal.

    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.

    ULL901153_2002 Item# 74828