I TRE VESCOVI Barbera d'Asti Superiore DOCG 2021

"I Tre Vescovi" Barbera d'Asti Superiore DOCG 2021 / Vinchio Vaglio / Piedmont

Red wine from Italy

It was one of the first projects by Vinchio Vaglio's winemakers to create a "Superiore" that combined the values of the "terroir" and the knowledge of the winemakers with the aim of producing a high-quality wine that is easy and pleasant to drink and is affordable at the same time. For almost twenty years now, "I Tre Vescovi" has not only been the "flagship" of the winery, but also of the Barbera grape and of the area, which is one of the "core areas" of the UNESCO World Heritage Site "Wine Landscapes of Piedmont". The name "I Tre Vescovi" which means "The Three Bishops" should indicate that the growing area of this wine lies exactly in the area where the borders of the dioceses of Acqui Terme, Alessandria and Asti meet.

The Barbera is a characterful and high-quality red grape variety from Piedmont, which is not particularly well known in the rest of Europe. Nevertheless, it is one of the most important, oldest, and most common Italian grape varieties. Sources report on the Barbera as early as the 13th century and refer to the Monferrato growing area, which is still known today.

The Barbera vine is the one that best represents the Vinchio Vaglio wine cooperative, located in the picturesque village of Vinchio between the famous towns of Asti and Alba. The soils of the hills around the localities Vinchio, Vaglio and the neighbouring villages are calcareous, neutral, or sub-alkaline and therefore ideal for the cultivation of this plant. So, in a way, the excellent quality of Barbera wine is the symbol of Vinchio Vaglio.

The grapes for the "I Tre Vescovi" Barbera d'Asti Superiore DOCG are harvested by hand at the end of September and transported to the wine cellar as quickly as possible. Then the grapes, which have ripened at an average altitude of 250 m on slopes facing south, are selected for their sugar and polyhydric phenol content. After pressing, the maceration process takes place at a controlled temperature in programmable machines. Alcoholic fermentation with maceration lasts seven to eight days at a constant temperature of around 26°C to optimally extract the aromas of the grapes. During the maceration, automatic pumping is carried out at regular intervals in order to extract the polyphenolic substances contained in the grape skins.

The expansion begins immediately after the alcoholic fermentation is complete, with malolactic fermentation in stainless steel tanks at a temperature of 18°C. After fermentation, the wine matures in 75 hl French oak barrels and in barriques, where it rests for about 12 months. Finally, this Barbera remains in stainless steel for a month before it begins its final maturation in the bottle.

The "I Tre Vescovi" Barbera d'Asti Superiore DOCG presents itself in a ruby red with slightly garnet reflections. The bouquet is complex and spicy with hints of cloves, pepper, eucalyptus, tobacco, and vanilla. There is a caramelized note at the end. The taste is dry, spicy, and fruity with aromas of dried figs and a finish of great elegance. Overall, a Barbera wine in which there is an exceptional balance between fruit, acidity, and structure and which is popular to be discovered due to its modernity and versatility. It surprises with the harmony and pleasantness that reveal the authentic characteristics of Barbera aged in wood.

At an optimal serving temperature of 18 to 20°C, we recommend this Piedmontese, highly decorated by wine critics, with pasta with meat or mushroom sauces, lasagne, red braised or roasted meat and dishes with game. Also excellent with all spicy cheeses.

General properties

• Vintage: 2021
• Ageing: Dry
• Country: Italy
• Region: Piedmont
• Volume: 0.75 litres

Detailed properties

• Producer and bottler: Vinchio Vaglio - Regione San Pancrazio 1 - 14040 Vinchio (AT) - Italia - +39 0141 950903
• Quality Designation: Denominazione di Origine Controllata e Garantita (DOCG)
• Grape: 100% Barbera
• Winemaking: The grapes are harvested by hand in late September or early October. Choosing the right harvest time is crucial as it affects the sugar content and acidity of the grapes. After harvesting, the grapes are destemmed and then lightly crushed to release the juice. The grapes are then fermented in stainless steel containers. Alcoholic fermentation with maceration lasts 7 to 8 days at a constant temperature of around 24°C to optimally extract the aromas of the vine. During maceration, automatic pumping over is carried out regularly to extract the polyphenolic substances contained in the skin. After the main fermentation, malolactic fermentation is carried out at a temperature of 18°C, converting the sharp malic acid into the milder lactic acid, which contributes to the softness and roundness of the wine.
• Refinement and expansion: The grapes chosen for this wine are, along with the "Vigne Vecchie" selection, the highest in sugar. The description "Superiore" is clearly regulated by the wine regulations: the grapes must have a higher natural sugar content and the wine must mature for at least one year, six months of which in oak barrels. Barbera has the colour intensity and strong body that make it suitable for barrel aging. Once fermentation of the Barbera is complete, the wine ages in 75 hl French oak barrels, where it rests for approximately 12 months. The exact duration of maturation is determined individually through periodic tests. Overall, this Barbera develops its bouquet and varies its colour intensity through storage in barriques, which stabilizes it and makes it storable for a long time. After resting for another month in stainless steel, the wine goes into the bottle, where it is refined for six months before being marketed.
• Sensory characteristics: Complex and spicy bouquet with hints of cloves, pepper, eucalyptus, tobacco and vanilla. At the end a caramelized note. Characteristic Barbera taste with an optimal body. Dry, spicy and fruity on the palate with aromas of dried figs and a finish of great elegance.
  
• Colour: Ruby red with light garnet reflections.
  
• Alcohol content: 14.5 % Vol.
• Stopper: Natural cork.
• How to serve: Accompanies very well rich starters. This wine also shines with tasty first courses with mushroom and meat dishes. It also goes well with meat dishes such as braised meat, roasts, and game. It is furthermore well suited to herb cheeses and all ripe and spicy cheeses.
• Recommended serving temperature: Between 18 and 20°C.
• Allergens: Contains sulfites.
• EAN (bottle): 8030227002121
• Scope of supply: 1 bottle of wine 0.75 litres.

Grape variety

BARBERA

BARBERA is a red grape variety from Piedmont in northwestern Italy and is a characterful and high-quality grape, which, however, has to make do without a particularly well-known representative in Europe. In Italy, however, Barbera is one of the most important and most common grape varieties. Sources report on Barbera as early as the 13th century and refer to the Monferrato growing region, which is still important today. The Barbera vines are typically hardy and grow well in a variety of soil types. The leaves are medium-sized, rounded, and deep green. The vines themselves have medium to high vigor and tend to produce high yields. The clusters of the Barbera plant are medium to small in size and have thin skin. They are coloured deep blue to black and hang in dense clusters on the vines. Barbera grapes have a medium ripening period and are usually harvested in late September or early October, depending on the growing regions and climatic conditions. An outstanding property of the Barbera plant is its high acidity. This gives the wines made from Barbera grapes their characteristic freshness and liveliness. The wines are considered powerful, with pronounced plum aromas, low tannins with a full body and a deep ruby red colour. They retain their body, i.e., their strong acidity, even when they grow up in a hot climate. Here the alcohol content of the wines can reach up to 14% Vol.

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