COLOUR
Red
TYPE
Still
VINTAGE
2022
GRAPE
Barbera
PRODUCER
Azienda Agricola Olek Bondonio
REGION
Piemonte
CHARACTERISTICS
Body
Medium - Full
Sweetness
Dry
Acidity
High
Finish
Medium - Long
Intensity
Mid - Pronounced
Tannins
Medium - Low
AROMAS & FLAVOURS
ABOUT THIS WINE
Azienda Agricola Olek Bondonio is located in the historic La Berchialla farmhouse in Barbaresco, Piedmont, which has been in Olek's family for over two centuries. Olek, a former Italian national champion snowboarder, returned to his roots to become the estate's first full-time vigneron, carrying on a legacy that dates back to his great-great-grandfather, a founder of the Cantina Sociale di Barbaresco in 1894. Managing just 7 hectares of vineyards entirely by hand, Olek champions a traditional, low-intervention approach. This Barbera d'Alba is sourced from the prized, high-altitude Altavilla vineyard, featuring old vines aged between 40 and 80 years. Olek treats this Barbera with the same reverence as his top-tier Barbaresco Crus, resulting in a wine of remarkable depth and character that stands out in the region.
ALCOHOL
14.0%
AVG. PRICE
€35
STYLE
Natural
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
16-18°C
INTERESTING FACTS
Fact 01
Founder Olek Bondonio was a professional and national champion snowboarder in Italy before returning to his family's historic estate.
Fact 02
The wine is sourced from the high-altitude Altavilla vineyard, featuring exceptionally old Barbera vines aged between 40 and 80 years.
Fact 03
Olek's great-great-grandfather was one of the original founders of the Cantina Sociale di Barbaresco in 1894.
FOOD PAIRING
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WINE MAKING PROCESS
The winemaking process at Olek Bondonio is defined by a hands-off, traditional philosophy. Grapes from the certified organic Altavilla vineyard are hand-harvested with strict selection. Spontaneous fermentation is carried out using only indigenous yeasts in stainless steel or traditional concrete tanks. Maceration on the skins is extended, lasting from 14 days up to a full month to extract depth and structure. The grapes are gently pressed using a traditional manual basket press. Following spontaneous malolactic fermentation, the wine is aged for 8 to 12 months in large, traditional 1,600-liter Slavonian oak casks (botti) and steel tanks. Bottled entirely by gravity, the wine is unfined and unfiltered, with minimal sulfur added only at bottling to preserve its natural expression.
