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Marchesi di Gresy Barbera d'Asti 2011

Barbera from Asti, Piedmont, Italy
    14.5% ABV
    • WS91
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    14.5% ABV

    Winemaker Notes

    Ruby red with intense violet hues. Strong and rich typical aromas of blackberries, raspberries and ripe cherries. A mouth filling, elegant character with excellent balance.

    Critical Acclaim

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    Marchesi di Gresy

    Marchesi di Gresy

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    Marchesi di Gresy, Asti, Piedmont, Italy
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    Alberto di Grésy was born in Milan on June 1, 1952, where he completed his studies and graduated from the Bocconi University with a Doctorate in Business Administration. Growing up with a passion for the land and the wine, he spent many weekends and most of his summer vacations at Villa Giulia. This 19th century hunting lodge, built by his grandfather, Carlo, is located on the hill in the heart of the Piedmont region. He supervised the agricultural operations of the family estates and concluded early on that he didn't want to limit himself to selling the grapes from his vineyards to the finest wine producers in the area as was the tradition in the Langhe.

    In 1973 Alberto di Grésy began vinifying his own wine: Alberto di Grésy's objective was to produce wine with the best available technology while respecting tradition, and to transfer as much as possible of the character and personality of the terrain vineyard site, and varietal into the bottle.

    The Tenute Cisa Asinary dei Marchesi di Grésy, made up of three estates situated in the Langhe and Monferrato zones. The Martinenga estate in the Langhe grows primarily Nebbiolo grapes for the production of Barbaresco D.O.C.G., Barbera and Cabernet Sauvignon. Nearby is the Monte Aribaldo estate where Dolcetto d'Alba and Chardonnay are grown. In Monferrato, the La Serra estate produces exclusively Moscato d'Asti D.O.C.G.

    Recognized as the source of the best Barbera in all of Italy, Asti is a province (as well as major city) in Piedmont, consisting of a gentle, rolling landscape with vineyards, farmland and forests alternating throughout.

    Barbera d’Asti can be made in an array of styles from relatively straightforward, fruity and ready for consumption early, to the more concentrated, oak aged version with an ability to cellar impressively for 10-15 years and beyond. Some of the very best sites for Barbera in Asti are concentrated in the subzone of Nizza Monferrato. Other red varieties grown here include Freisa, Grignolino and Dolcetto, which can be bottled varietally or blended into Barbera.

    Historically consumers commonly associated the Asti region with Asti Spumante and Moscato d’Asti, both playful, aromatic, sparkling wines made from the Muscat grape. Asti Spumante is less sweet, fully fizzy and more alcoholic (yet still clocking in at only around 9% alcohol) while Moscato d’Asti is sweeter, gently sparkling (“frizzante”) and closer to 5 or 6% alcohol. Each is produced in stainless steel tanks to preserve the fresh and fruity flavors of the grape, often including peach, apricot, lychee and rose petal. Asti is also the spot for the pink-hued Brachetto d'Acqui, a slightly sparkling wine ready to charm with its raspberry and rose flavors and aromas.

    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.

    GZT10014872_2011 Item# 129278