Barbera
Bovio Regiaveja Barbera d'Alba Superiore 2018
Cellar for up to 9 years. No need to decant before serving.
The Bovio estate in La Morra specialises in elegant, traditional-style Barolos which are made using artisanal winemaking methods such as maturation in large oak casks. They also produce vibrant Barberas like this lively example which is fermented in stainless steel tanks followed by 15 days of maceration on the skins. The young wine is then aged in 500 litre barrels for 6 months followed by another 8 months in Slavonian oak casks.
On the nose there are bright hints of red cherry and redcurrants seasoned with hints of baking spice and earth. The first sip reveals a streak of refreshing acidity, soft tannins and a smooth texture. The ample red fruit flavours and acidity make it a nice partner for duck, game and pasta served with tomato-based sauces
The Bovio story begins in 1977 when Gianfranco Bovio, a famed local restaurateur in La Morra, set out to revive his father’s estate which had dwindled to just three hectares planted with Nebbiolo and Dolcetto. The winery is now run by the third generation of Bovios who oversee some 10 hectares of prime vineyards planted on the slopes ofArborina, Gattera, and Rocchettevino.
The Bovio estate in La Morra specialises in elegant, traditional-style Barolos which are made using artisanal winemaking methods such as maturation in large oak casks. They also produce vibrant Barberas like this lively example which is fermented in stainless steel tanks followed by 15 days of maceration on the skins. The young wine is then aged in 500 litre barrels for 6 months followed by another 8 months in Slavonian oak casks.
On the nose there are bright hints of red cherry and redcurrants seasoned with hints of baking spice and earth. The first sip reveals a streak of refreshing acidity, soft tannins and a smooth texture. The ample red fruit flavours and acidity make it a nice partner for duck, game and pasta served with tomato-based sauces
The Bovio story begins in 1977 when Gianfranco Bovio, a famed local restaurateur in La Morra, set out to revive his father’s estate which had dwindled to just three hectares planted with Nebbiolo and Dolcetto. The winery is now run by the third generation of Bovios who oversee some 10 hectares of prime vineyards planted on the slopes ofArborina, Gattera, and Rocchettevino.
Description
Cellar for up to 9 years. No need to decant before serving.
The Bovio estate in La Morra specialises in elegant, traditional-style Barolos which are made using artisanal winemaking methods such as maturation in large oak casks. They also produce vibrant Barberas like this lively example which is fermented in stainless steel tanks followed by 15 days of maceration on the skins. The young wine is then aged in 500 litre barrels for 6 months followed by another 8 months in Slavonian oak casks.
On the nose there are bright hints of red cherry and redcurrants seasoned with hints of baking spice and earth. The first sip reveals a streak of refreshing acidity, soft tannins and a smooth texture. The ample red fruit flavours and acidity make it a nice partner for duck, game and pasta served with tomato-based sauces
The Bovio story begins in 1977 when Gianfranco Bovio, a famed local restaurateur in La Morra, set out to revive his father’s estate which had dwindled to just three hectares planted with Nebbiolo and Dolcetto. The winery is now run by the third generation of Bovios who oversee some 10 hectares of prime vineyards planted on the slopes ofArborina, Gattera, and Rocchettevino.
The Bovio estate in La Morra specialises in elegant, traditional-style Barolos which are made using artisanal winemaking methods such as maturation in large oak casks. They also produce vibrant Barberas like this lively example which is fermented in stainless steel tanks followed by 15 days of maceration on the skins. The young wine is then aged in 500 litre barrels for 6 months followed by another 8 months in Slavonian oak casks.
On the nose there are bright hints of red cherry and redcurrants seasoned with hints of baking spice and earth. The first sip reveals a streak of refreshing acidity, soft tannins and a smooth texture. The ample red fruit flavours and acidity make it a nice partner for duck, game and pasta served with tomato-based sauces
The Bovio story begins in 1977 when Gianfranco Bovio, a famed local restaurateur in La Morra, set out to revive his father’s estate which had dwindled to just three hectares planted with Nebbiolo and Dolcetto. The winery is now run by the third generation of Bovios who oversee some 10 hectares of prime vineyards planted on the slopes ofArborina, Gattera, and Rocchettevino.
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