COLOUR
Red
TYPE
Still
VINTAGE
2020
GRAPE
Barbera
PRODUCER
Società Agricola Tenuta Santa Caterina S.R.L.
REGION
Piedmont
CHARACTERISTICS
Body
Medium - Full
Sweetness
Dry
Acidity
Medium - High
Finish
Medium - Long
Intensity
Pronounced
Tannins
Medium - Low
AROMAS & FLAVOURS
ABOUT THIS WINE
The Vignalina Tenuta Santa Caterina Barbera d'Asti Superiore 2020 is a 100% Barbera from Piedmont's Asti region. The wine's name, 'Vignalina,' is a personal tribute from the producer, Guido Carlo Alleva, to his mother and great-grandmother, both named Lina, signifying a 'Vineyard for Lina.' It originates from the single Podere dei Mossetti vineyard, characterized by slow and late grape maturation, which allows for a profound expression of the territory and vine. Tenuta Santa Caterina, the estate behind this wine, was revived by Guido Carlo Alleva in 2000, who returned to his maternal heritage to continue a family viticultural tradition. The estate's philosophy centers on producing wines of superior quality, value, and personality, with a deep respect for the environment, blending traditional knowledge with modern practices. Their vineyards are managed following symbiotic agriculture principles, and the estate boasts a historic cellar, the 'Infernòt,' recognized as a UNESCO World Heritage Site.
ALCOHOL
15.0%
AVG. PRICE
€20
STYLE
Natural
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
14-17°C
INTERESTING FACTS
Fact 01
The name 'Vignalina' means 'Vineyard for Lina'.
Fact 02
Vineyard is at 350 meters elevation.
Fact 03
Estate cellar is a UNESCO World Heritage site.
Fact 04
Farmed using symbiotic agriculture principles.
FOOD PAIRING
Read more
WINE MAKING PROCESS
The Vignalina Tenuta Santa Caterina Barbera d'Asti Superiore 2020 is produced from hand-harvested grapes from the Podere dei Mossetti vineyard, beginning in the third week of September. A vigorous hand-sorting process is employed, with partial whole cluster inclusion. Fermentation takes place at controlled temperatures between 26-28°C using native yeasts. During maceration, a technique called 'delestage' is utilized for 3-4 days to enhance extraction. Following fermentation, the wine ages for approximately 10 months in large Slavonian oak barrels (30hl). It then undergoes a minimum of 6 months of bottle aging before release. The vineyard management follows symbiotic agriculture principles, avoiding chemicals and non-organic fertilizers, and promoting natural flora and fungi.
