Producer: Tenuta Olim Bauda
Region: Piedmont
Appellation: Monferrato
Country: Italy
Classification: DOCG
Variety: Barbera
Bottle Size: 750 ml
Alcohol: 14.5%
Residual Sugar: 3.2 g/L
Soil: Sand, clay and marl
Farming Practices: Sustainable with organic practices.
CELLAR PROFILE
The Bertolino family’s origins are in the village of Castelnuovo Calcea, in the Asti district of Piemonte. There, more than a century ago, the family began their venture in both winemaking and the wine trade. In the 1920s, the family moved to the neighbouring commune of Nizza Monferrato and the first Bertolino license to sell wine was dated there, on June 18th, 1927. In 1961, the family bought the villa Bauda at Incisa Scapaccino. They created the “Tenuta Olim Bauda” that soon became famous for Freisa, Moscato and, above all, Barbera. Following the tragic death of Bertolino Sr. in 1985, the family was forced to close the winery and sell their prized fruit to other producers in the area. In 2000, the family decided to reestablish the winery and its winemaking traditions. Today, the estate is owned and operated by the three Bertolino siblings: Dino, Diana and Gianni. Their wines are at once modern and classic, loaded with fruit, intensity and brawn and backed by elegance, structure and refinement.
REGION
An outstanding high-quality wine region in northwest Italy, widely considered the country’s most stable and evolved viticultural area. Its temperature and rainfall mirror Bordeaux. The vast majority of Piedmont’s terrain is mountainous or hilly, creating optimum elevated vineyard sites for the region’s best varieties. Of those, Nebbiolo enjoys the greatest notoriety and acclaim. The grape reaches its highest potential in the sub-regions of Barolo and Barbaresco where it is made into incredibly structured, complex and ageworthy wines. Approximately half of Piedmont’s vineyards are planted with Barbera. The past thirty years have seen significant improvement in Barbera-based wines, with some commanding price levels that approach those of Barolo and Barbaresco. Prior to 1980, white wines were, for the most part, an afterthought, but they are now gaining acclaim and popularity in Italy and abroad. Of particular interest is the resurgence of Gavi, made from the Cortese grape, and the low-alcohol, frizzante Moscato d’Asti.
VINEYARD
Located in the commune of Nizza Monferrato, the Olim Bauda vineyard is one of the warmest in Asti, allowing Barbera to fully ripen and show its great potential. Soils here are alluvial (sedimentary deposits) on top of clay sandy marls. Barbera plantings date to 1979 and 2000 and are trained via Guyot system.
WINEMAKING
Grape selection takes place in late September / early October and is conducted entirely by hand. The grapes are pressed the same evening and placed in stainless steel vats for temperature-controlled alcoholic fermentation. The wine is left to mature in vat and then again in bottle for several months prior to release.
TASTING NOTES
Ruby red in colour with violet reflections, typical of a young, fragrant Barbera. Aromas of ripe cherries and red berries, with floral and spice accents. Full-bodied, round and focussed on the palate, with a silky texture, lively acidity and good length. Terrific value for money! Bring to cellar temperature and serve with pepperoni pizza, smoked and glazed ribs or sausage-stuffed mushrooms.
VARIETIES
Barbera is a red Italian wine grape variety that produces good yields and is known for deep colour, full body, low tannins and high levels of acid. When young, the wines offer a very intense aroma of fresh red cherries and blackberries. In the lightest versions, you’ll find notes of cherries, raspberries and blueberries, while blackberry and black cherries dominate in wines made of more ripe grapes. Many producers employ the use of toasted oak barrels, which provides for increased complexity and aging potential. The most powerful and structured examples are found in the Nizza DOCG.
