Red Wine Bovio Regiaveja Barbera d’Alba Superiore 2018. 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.
Red Wine Bovio Regiaveja Barbera d’Alba Superiore 2018
Red Wine Braida Bricco dell’ Uccellone Barbera d’Asti 2018. No need to decant it but best to open it half an hour before serving. The Braida winery is a great example of passion and dedication handed down over several generations. It was founded in 1961 by Giacomo Bologna, an enlightened winemaker who had inherited the vineyard, the nickname of Braida and a deep passion for the art of making wine from his father, Giuseppe. Today Giacomo is considered worldwide as the father of modern quality Barbera, and his children, Giuseppe and Raffaella, continue to produce famous, award-winning labels, a symbol of passion and professionalism. The 100% Barbera grapes are sourced from the vineyards located in Rocchetta Tanaro, 160 meters above sea level, on soils rich in clay and sand which give the wines great aroma and structure.The grapes are left to macerate on the skins for 20 days. After fermentation, they remain in the barrique for 12 months and in the bottle for another year. This is a perfect example of a generous and well structured Barbera. It is robust, with a great body and complex notes of spices, small red fruits, undergrowth, mint, vanilla, and licorice. As always, the Braida winery manages to get the best out of this surprising grape variety, producing reds with fantastic structure and remarkable aging potential. Pair it with Bolognese lasagna, gnocchi with duck sauce, or aged cheese.
Red Wine Brunelli Ripasso Pariondo 2018. Decant 1 hour before serving. The Brunelli family has been working this estate since 1936, handing down the noble vocation of winemaking from generation to generation. Today the winery is run by the young Alberto Brunelli along with his parents, Luigi and Luciana, who see themselves as caretakers of this stunning spot in the heart of the picturesque Valpolicella wine region. This distinctive Valpolicella is made using the traditional Ripasso method of refermenting the wine with the dried grape skins which have previously been used to make the estate’s premium Amarone wine. These skins are rich in sugar and give the Ripasso wine incredibly concentrated flavours and a rich texture. Following the vinification process the wine is then matured in oak barrels to add toasty hints and create a well-balanced wine. The result is a plush red wine that delights the nose with red cherry, blackberry jam, baking spice and hints of dark chocolate. The first sip reveals a generous full body and a smooth mouthfeel which beautifully complements the rich ripe berry and dried fruit flavours. Try serving this alongside a delicate platter of carpaccio or a heartier plate of herby roast beef during the winter months.