COLOUR
Red
TYPE
Still
VINTAGE
2021
GRAPE
Barbera
PRODUCER
Cascina La Zerba Di Volpedo
REGION
Piemonte
CHARACTERISTICS
Body
Full
Sweetness
Dry
Acidity
High
Finish
Long
Intensity
Pronounced
Tannins
Medium - High
AROMAS & FLAVOURS
ABOUT THIS WINE
Cascina La Zerba di Volpedo's Colli Tortonesi Barbera Superiore 2021 is a 100% Barbera from the Piedmont region. The estate, part of Cantine Volpi, has a five-generation history in winemaking. This particular wine originates from vineyards divided into six distinct plots, with the 'Grop' vineyard, characterized by calcareous marl soil at 400m altitude, contributing to its unique identity. The name 'Grop' itself references fossil-rich calcareous formations, adding a layer of geological history to the wine's narrative. The acquisition of Cascina La Zerba by Carlo Volpi in 2003 fulfilled a family dream, continuing a tradition of Barbera production on the estate that existed even before the establishment of the DOC.
ALCOHOL
13.5%
AVG. PRICE
€19
STYLE
Classic
SULPHITES
NO
When to drink
Now or Later
Ideal temperature
18-18°C
INTERESTING FACTS
Fact 01
Vineyards are divided into six plots, with grapes harvested and vinified separately.
Fact 02
The 'Grop' vineyard's name refers to fossil-rich calcareous formations.
Fact 03
Barbera cultivation here has a history predating official DOC recognition.
FOOD PAIRING
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WINE MAKING PROCESS
The Colli Tortonesi Barbera Superiore 2021 from Cascina La Zerba di Volpedo is produced using 100% Barbera grapes. The vineyards are divided into six plots, with grapes harvested and processed separately to highlight individual cru characteristics. Grapes are hand-harvested in small crates. Fermentation occurs in cement tanks with long macerations on the skins, or in temperature-controlled steel tanks with maceration for about 20 days, including pump-overs and punch-downs. The wine is aged in barriques for at least 18 months, followed by at least six months of bottle aging. For the 'Grop' vineyard, aging is in traditional 12 HL oak barrels, where malolactic fermentation also occurs. The DOCG regulations mandate a minimum aging of 13 months.
