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"Vigne Vecchie 50°" Barbera d'Asti DOCG 2021

"Vigne Vecchie 50°" Barbera d'Asti DOCG 2021.
2

GR

91

LM

90

JS

Biologico
Da Regalare
Vino premiato
Vinchio Vaglio
Vintage: 2021
Location: Piedmont, Vinchio (AT)
24
£ 19.90 £ 15.90 -20%
Format 0.75 l. (£ 21.20/lt.)
cod. S6563
Old Vineyards always make good wine

What: 100% Barbera
Why: For lovers of tradition
Perfect with: First courses with meat or mushroom sauces, main courses of meat

Marketed by: Svinando Wine Club via G. Cane 47bis-50 12055 Diano d'Alba (CN) - Italy.
AWARDED AWARDED
"Vigne Vecchie 50°" Barbera d'Asti DOCG 2021
Vinchio Vaglio
Vintage: 2021
Location: Piedmont, Vinchio (AT)

2

Gambero rosso

91

Luca Maroni

90

James Suckling


£ 19.90 £ 15.90 -20%
Format 0.75 l. (£ 21.20/lt.)
cod. S6563
Old Vineyards always make good wine

What: 100% Barbera
Why: For lovers of tradition
Perfect with: First courses with meat or mushroom sauces, main courses of meat

Marketed by: Svinando Wine Club via G. Cane 47bis-50 12055 Diano d'Alba (CN) - Italy.
"Vigne Vecchie 50°" Barbera d'Asti DOCG 2021 - Vinchio Vaglio

Vigne Vecchie' always make good wine. This is now well established. Years and years of close cohabitation, in fact, allow the now mature vines to produce few bunches but of the highest quality. Bunches that, suitably processed, often give rise to wines of great value. It is no coincidence that when the vineyards of origin are historic, this is clearly stated on the label. As in the case of this Barbera d'Asti DOCG, produced for the 50th anniversary of the Vinchio Vaglio winery. But let us proceed with order. After the grapes have been destemmed and crushed, the must is transferred to temperature-controlled horizontal fermenters. Alcoholic fermentation, with maceration, lasts approximately 9 days, to best extract the varietal aromas and all the polyphenolic substances present in the skin. Then, after malolactic fermentation, the wine is left to rest for about 16 months in stainless steel and cement tanks, and is then left to refine for a further 6 months in the cellar after bottling. In the glass it has a beautiful ruby red colour with violet hues. On the nose, aromas of ripe black fruit such as blackberry, black cherry and cherry are immediately perceptible. The palate reveals a fresh, savoury and elegant wine. Rightly structured, it does not struggle to find its perfect place on the table. Good today, it will still be good for several years to come. Try it with first courses dressed with meat or mushroom sauces, meat main courses and, for lovers of traditional dishes, with the classic Finanziera or Bagna Cauda.

In 1959, the year of its foundation, there were only 19. Today, the members of the Cantina Cooperativa Vinchio e Vaglio Serra number almost 200. In total, they manage around 450 hectares of vineyards with care and passion. In particular Barbera, the so-called 'Rubino di Vinchio', but also other typical local varieties, such as Dolcetto, Cortese, Grignolino, Nebbiolo, Brachetto, Moscato, Freisa and Bonarda. In addition to this dense group of autochthonous, i.e. typical local varieties, there are also international varieties that are best suited to the Piedmont hills, such as Pinot Noir, Chardonnay, Sauvignon and Viognier. The vineyards, mostly on very steep slopes, make the work particularly demanding but, at the same time, guarantee optimal exposures that result in perfect ripening. The quality of the harvested grapes is, of course, also helped by the nature of the soils, whose mineral components guarantee the production of high quality wines. The wine cellar, on the other hand, is equipped with state-of-the-art equipment and modern winemaking facilities, and also has a large barrique cellar, built into the hillside, which guarantees constant and natural temperature and humidity. Here there are French oak barriques and barrels of various capacities, where the wines can age slowly. For as long as necessary.

Technical Data Sheet
CHARACTERISTICS
  • TypeStill dry red wine DOCG
  • Location Piedmont
  • Grapes Barbera 100%
  • Sensations Colour: ruby red with violet reflections. Nose: immediately perceptible aromas of ripe black fruit reminiscent of blackberry; caramelised notes of terracotta, black cherry and cherry. Taste: the wine is fresh, savoury, elegant, structured.
  • Vinification After de-stemming and crushing of the grapes, the must is transferred to temperature-controlled horizontal fermenters. Alcoholic fermentation with maceration lasts approximately 9 days at an initial temperature of 24°C, gradually rising to 28°C in order to extract the best possible aromas derived from the vine variety and the polyphenolic substances present in the skins. At the end of alcoholic fermentation, malolactic fermentation is immediately initiated in stainless steel tanks at a temperature of 18°C. Once this phase is complete, the wine is left to rest for approximately 16 months in stainless steel and cement tanks. It is then matured again in the bottle for 6 months before release.
  • Alcoholic strength 14.5% vol
  • Allergens Contains sulphites
TASTING RECOMMENDATIONS
  • Tips Store in a cool place, away from light, bottle lying down. Do not refrigerate. Open at least 15 minutes before serving
  • Serving temperature 18 grades
  • GlassGran Balon / Borgogna
  • When to drink it in 10 years
  • Pairing Meat menu
VINEYARD
  • Terrain Sandy clayey
  • Exposure and altitude South
  • Breeding method Guyot
  • Planting density 4000
PRODUCTION NOTES
  • Italy

  • VINCHIO VAGLIO, REG. SAN PANCRAZIO, 1 - 14040 VINCHIO (AT)

Awarded
  • Gambero Rosso Present in the guide!
  • Veronelli 90
  • Luca Maroni 91
  • James Suckling 90
  • Wine Enthusiast 90
  • Bibenda Present in the guide!

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