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Accornero

Cima Riserva della Casa

Cima Riserva della Casa

100% Barbera
Italië · Piemonte
Dark & Intense
zwarte bes · kers · kruidnagel · peper · framboos · eikenhout · vanille · boter · brioche · noten
€52,99
€52,99
Sale Sold out

Accornero, Cima Riserva della Casa

Accornero's family reserve comes from a single parcel in Vignale Monferrato, planted in 1968. Yields are deliberately kept low (25 to 30 hl per hectare) and the grapes are picked overripe for maximum concentration. First vintage: 1998.

What you smell
Intense, dark aroma. Ripe black fruit, spices, and a warm, oak-aged undertone.

What you taste
Full and warm on the palate, with a deep fruit concentration from the late harvest. The long barrel aging gives a velvety structure that doesn't feel heavy. Elegant and long on the finish, with room to develop for years to come.

How it's made
100% Barbera from overripe grapes, from a parcel at 230 meters with a southeast exposure. Traditional vinification with submerged cap and pump-overs. Spontaneous malolactic fermentation in 500-liter French tonneaux. 36 months of aging in French oak, unfined and unfiltered, followed by 24 months of bottle aging.

Serving
At 16 degrees Celsius. Opening an hour beforehand or decanting helps the wine open up. Serve in a large Burgundy glass.

Pairs well with

  • Brasato al Barolo or other braised beef: the ripe fruit concentration and oak aging call for something with depth and sauce.
  • Aged hard cheeses such as Parmigiano or aged Pecorino: the salty, crystalline structure of the cheese enhances the fruit.
  • Tagliatelle with wild ragout: the warm, spicy notes match the game flavor without overpowering it.
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What do you smell
An intense, dark aroma. Ripe black fruit, spices, and a warm, oak-aged undertone.

What do you taste
Full and warm on the palate, with a deep fruit concentration from the late harvest. The long barrel aging provides a velvety texture that doesn't feel heavy. Elegant and long in the finish, with room to develop for years to come.

100% Barbera from overripe grapes, parcel at 230 meters with southeast exposure. Traditional vinification with submerged cap and pump-overs. Spontaneous malolactic fermentation in 500-liter French tonneaux. 36 months of aging in French oak, unfined and unfiltered, followed by 24 months of bottle aging.

At 16 degrees Celsius. Opening or decanting an hour beforehand helps the wine to open up. Large Burgundy glass.

- Brasato al Barolo or other braised beef: the ripe fruit concentration and oak aging call for something with depth and sauce.

- Aged hard cheeses such as Parmigiano or old Pecorino: the salty, crystalline structure of the cheese lifts the fruit.

- Tagliatelle with game ragout: the warm, spicy notes match the game flavor without overpowering it.

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.

Lees meer