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Accornero

Bricco Battista

Bricco Battista

100% Barbera
Italië · Piemonte
Dark & Intense
rood fruit · koffie · tabak · eikenhout
€34,99
€34,99
Sale Sold out

Accornero, Bricco Battista

Accornero has been making wine in Vignale Monferrato since 1897, and Bricco Battista is their leading Barbera. The grapes come from a vineyard planted in 1970 on southeastern slopes between 200 and 230 meters altitude. The yield is deliberately kept low at 35 hectoliters per hectare, which ensures concentrated grapes.

What you smell
Red fruit, coffee, and sweet tobacco. Elegant in structure, not overpowering.

What you taste
Deep ruby red in the glass. The wine has juiciness and freshness, with a structure that provides direction without drying out your mouth. The finish remains lively and inviting.

How it's made
100% Barbera. Traditional vinification with submerged cap and pump-overs. Malolactic fermentation occurs spontaneously in 500-liter tonneaux. Afterwards, 12 to 18 months of aging in French oak (500 liters). Unfiltered and not cold-stabilized, which gives the wine more texture and depth of flavor.

Serve
Serve at 16 degrees Celsius. Decanting is not necessary, but letting it breathe for an hour helps. Use a large Burgundy glass.

Pairs well with

  • Tagliatelle with wild boar ragu: the juicy fruit and fresh acidity cut through the rich sauce.
  • Grilled sirloin steak: the wine's structure effortlessly complements red meat, while the coffee and tobacco notes enhance the grilled flavor.
  • Aged pecorino: the salty sharpness of the cheese finds a beautiful counterpoint in the Barbera's red fruit.
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What do you smell<!--en-->Red fruit, coffee, and sweet tobacco. Elegantly structured, not excessive.<!--en--><!--en-->What do you taste<!--en-->Deep ruby red in the glass. The wine has juiciness and freshness, with a structure that gives direction without drying out your mouth. The finish remains lively and inviting.

100% Barbera. Traditional vinification with submerged cap and pump-overs. Malolactic fermentation occurs spontaneously in 500-liter tonneaux. This is followed by 12 to 18 months of aging in French oak (500 liters). Unfiltered and not cold-stabilized, which gives the wine more texture and depth of flavor.

Serve at 16 degrees Celsius. Decanting is not necessary, but letting it breathe for an hour helps. Use a large Burgundy glass.

- Tagliatelle with wild boar ragu: the juicy fruit and fresh acidity cut through the rich sauce.
- Grilled sirloin steak: the wine's structure effortlessly complements the red meat, while the coffee and tobacco notes enhance the grilled flavour.
- Mature pecorino: the salty sharpness of the cheese finds a beautiful counterpart in the red fruit of the Barbera.

Accornero is wijnboer in Vignale Monferrato sinds 1897, en verkocht de druiven aanvankelijk aan de plaatselijke coöperatie. Pas in 1957 besloot Giulio Accornero zelf wijn te gaan maken. Zijn zonen zetten dat voort, en inmiddels staat ook de nieuwe generatie klaar.

Lees meer

Piemonte staat bekend om Barolo, maar het grootste deel van de streek doet iets anders. In Monferrato en rond Asti maken kleine huizen wijn van Barbera, Grignolino, Freisa en Ruchè, druiven die zelden verder komen dan de regio zelf.

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