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Villadoria Tardoc Barbera d'Alba 2015

Barbera from Alba, Piedmont, Italy
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    Winemaker Notes

    It is ruby red in color with purple highlights. On the nose it has pronounced red fruit, mixed berry and jam aromas. It is fresh and pleasant in the mouth, thanks also to the variety’s characteristic acidity.

    It is an everyday wine, which goes well with all courses, from starters to full flavored pasta and rice dishes and fairly mild flavored meat dishes.

    Critical Acclaim

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    Villadoria

    Villadoria

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    Villadoria, Alba, Piedmont, Italy
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    Villadoria, a wine, a deeply-rooted tradition, a bridge to the future. Over the years, the Lanzavecchia family, winemakers for four generations, has witnessed the evolution of an area which has its most precious treasure in wine. The Serralunga d'Alba hills are the ideal location for the cultivation of the native vines at the origin of Piedmont's most prestigious wines. It is in this invaluable land that Villadoria is located on the Cappallotto Estate: over 20 hectares in the heart of the Langhe, mostly devoted to grape growing.

    The Lanzavecchia family believes in the idea of evolution of tradition in all its aspects. Being abreast of the times means applying the most modern technology to the concept of traditional production which takes meticulous care with every stage of the process, from cultivation of the vineyard to distribution of the finished product.

    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.

    WWH145917_2015 Item# 188284