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Marcarini Barbera d'Alba Ciabot Camerano 2011

Barbera from Alba, Piedmont, Italy
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    Winemaker Notes

    The full bouquet is characteristic, complex and very persistent, the palate austere and warm, its considerable full body accentuated; the wine's superb balance and harmony are further exalted by sweet tannins.

    Delicious with braised beef, game and aged cheese.

    Critical Acclaim

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    Marcarini

    Marcarini

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    Marcarini, Alba, Piedmont, Italy
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    Luisa & Manuel Marchetti have been in charge of Luisa's family winery since 1990, with Manuel responsible for sales & promotions, Luisa orchestrating the wines with consultant oenologist Armando Cordero. Founded by Luisa's great-great-great-grandfather, the estate was one of the very first in the area to designate single vineyards on its labels as early as 1950. The property covers 62 acres, 42 of which are under vine. In fact, one of Marcarini's superb, historical crus is 150-year-old Boschi di Berri, whose Dolcetto vines are among the oldest in Italy, having survived Phylloxera and maintained indigenous rootstock. The Marchettis' varietal map (except the Shiraz) is almost exclusively native to the Langhe hills. The Nebbiolo grapes for Barolo are grown within the estate's original nucleus, high on the rolling terroir of La Morra: two celebrated, contiguous crus, Brunate and La Serra. The building itself (adjoining a medieval tower) goes back to the 1700s: the cool, ancient underground cellars provide an ideal environment for the wines’ classic élevage. The exceptional vineyards – all estate-owned – are the true heart of the winery. The superb locations, steepness of the slopes and nature of the terrain, exposure to the sunlight, exceptional microclimate, are not only conducive to top wines, but to non-aggressive, natural vineyard management.

    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.

    ALL9273041_2011 Item# 124223