Barbera d'Alba DOC - Moccagatta

Barbera d'Alba DOC - MoccagattaThe Barbera d'Alba DOC - Moccagatta presents itself in the glass with a clear, deep ruby-red tone and slightly violet reflections. From the very first swirl, dense aromas of ripe plums rise from the glass, joined by fresh sour cherry and a hint of sweet vanilla. The nose is inviting and recalls dark red fruit, fine spice and subtle toasted notes from the wood. On the palate, the wine shows a dry yet juicy structure with lively freshness, ripe fruit and well-integrated alcohol. The texture appears full, dense and yet elegant, with velvety tannins and a long, intensely aromatic finish. This red wine from Barbera combines abundant fruit, structure and drinkability into a powerful yet finely balanced moment of pleasure. In the bouquet of Barbera d'Alba DOC - Moccagatta , dark fruits clearly take center stage. Ripe plum recalls damson compote, prunes and preserved fruit. The sour cherry brings tension and fresh, clear contours to the aromatics. Added to this is delicate vanilla, which evokes associations of Bourbon vanilla, sweet baking spices and a hint of cream. This is underpinned by light notes of cocoa, roasted hazelnuts and a touch of licorice. The result is a complex aroma that combines depth and elegance and whets the appetite even before the first sip. On the palate, Barbera d'Alba DOC - Moccagatta unfolds its full power. The wine is vinified dry, yet appears juicy and mouth-filling. Here, the ripe plum shows as succulent fruit that coats the palate. The sour cherry brings freshness, bite and clear definition. The vanilla is delicate, not dominant; it rounds off the dense fruit and ensures a soft transition into the finish. The acidity is typical of Barbera: present, yet ripe and balanced, providing freshness and flow. The tannins are supple, well matured and give structure without harshness. The finish is long, carried by dark fruit, a touch of spice and fine vanilla. The harmony between alcohol, acidity and tannin is particularly impressive. With 15.0 percent alcohol by volume, the wine shows power, but thanks to the fresh acidity and juicy fruit it remains clear and precise. The structure feels dense but not heavy. The body is full yet always in balance. The fruit aromas of plum and sour cherry remain present for a long time, supported by vanilla, a hint of cinnamon and subtle toasted notes. This makes this red wine from Piedmont an ideal companion for indulgent, intense moments of enjoyment. The effect of this wine’s aromas can be described as follows: 1. Plum: juicy, ripe, reminiscent of damson, providing dense fruit concentration. 2. Sour cherry: lively, clear, bringing freshness, tension and length. 3. Vanilla: soft, creamy, reminiscent of fine spices, lending smoothness. 4. Cocoa and nut: subtle roasted notes, adding depth and fine spice. 5. Spicy nuances: a touch of licorice, fine herbs, rounding off the overall picture. In the mouth the wine shows a dry, precise profile that nevertheless feels sensual. The structuring acidity keeps the red wine fresh, and the fruit remains clear right through to the finish. The vanilla lies over plum and sour cherry like a soft veil. The result is a red wine that pairs convincingly with hearty dishes as well as on its own. A wine that impressively showcases the typical profile of Barbera from Piedmont. Vinification of Barbera d'Alba DOC from Moccagatta For Barbera d'Alba DOC - Moccagatta , the grapes come from selected sites in Piedmont, around Alba. The vineyards are planted on calcareous marl soils with clay components, which provide structure and depth in the wine. The climate is characterized by warm days and cool nights, which supports the slow, even ripening of the Barbera grapes. These conditions promote intense fruit, clear acidity and a dense yet elegant structure. The vines are carefully trained and yields are deliberately kept low. This results in concentrated, ripe grapes with high aromatic density. Harvesting is usually selective, often by hand, to process only fully ripe berries. A first selection already takes place in the vineyard so that only the best fruit reaches the winery. After harvest, the grapes are quickly brought to the cellar to preserve freshness and varietal fruit character. In the cellar, gentle processing follows. The grapes are destemmed and gently crushed to allow controlled maceration. Fermentation takes place in temperature-controlled stainless-steel tanks. In this way, the clear aromas of plum and sour cherry are preserved while structure and tannin are gently built. The maceration time is chosen so that color, fruit and tannin come into a harmonious balance. After alcoholic fermentation, malolactic conversion usually follows, which harmonizes the acid structure and gives the wine more roundness. The Barbera d'Alba DOC - Moccagatta then ages in wooden barrels. Depending on the style, maturation takes place in traditional large casks or in barriques. The wood imparts fine vanilla notes, light toasted tones and greater comp...