Barbera d'Alba Scassa | Bruna Grimaldi

Barbera d'Alba Scassa | Bruna Grimaldi

Sale price€13,00
Red
Piedmont (IT)
Barbera d’Alba DOC Superiore
Barbera 100%
Enjoy it within 8 years
15% vol.
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Production and refinement

100% Barbera from parcels of various municipalities at a slight altitude: ranging from 200 to 450 meters above sea level (calcareous and lean soils). Harvest is strictly manual, starting from late September, when the grapes are perfectly ripe, in each individual parcel.

Destemming and fermentation at controlled temperature, with maceration on the skins for 10-12 days. Malolactic fermentation in ancient cement tanks, followed by aging in tonneaux and large barrels for at least 6 months. Further, long aging in the bottle.

Organoleptic analysis

Visual exam

It has a beautiful ruby red color with violet reflections.

Olfactory examination

On the nose it's broad and intense: red fruits, sour cherries, with hints of graphite and mint.

Tasting

On the palate it has structure, it's mineral and rich. Excellent freshness and a long finish - a concentrated, fresh, very elegant red.

Contents index

From the vineyard to the table: discover our wine

Ready for a journey to discover Barbera d'Alba Scassa | Bruna Grimaldi ? We will now take you to delve deeper into every aspect of this exceptional wine through three key sections:

Cellar

Come and learn about the history and values ​​of the winery which passionately grows and transforms grapes into wine

Territory

Immerse yourself in the land that gives life to these unique grapes, discovering the climate and terroir that influence its character

Pairings

Get expert advice on the perfect pairings that will enhance both the wine and your meal

The winery

Country: Italy

Region: Piedmont, Cuneo

Hectares of vineyards: 15

Piemonte

Bruna Grimaldi

We are in Serralunga d'Alba, in the heart of the Langhe. In 1957, Giacomo Grimaldi started selling grapes, and in the 1960s, Giovanni Grimaldi began producing and selling bulk wine, thus laying the foundations of the company: he was very attentive to viticulture and already bottled the best vintages, thus starting an important "historic" path.

In 1990, a new phase began: Bruna Grimaldi and her husband Franco Fiorino brought enthusiasm and new knowledge to the company. Vineyards were purchased in targeted areas to produce wines only from estate-grown grapes. A new cellar was built, work was perfected, and Bruna Grimaldi wines began to be offered in new markets.

Bruna Grimaldi

For all red wines, vinification is traditional: time is the determining factor that allows the precious compounds contained in the skins to be extracted slowly and gently, without forcing. Fermentation takes place in steel and then in cement, controlling temperatures during the various stages and tasting daily. Nebbiolo destined to produce the different Barolos undergoes long macerations with the skins, often "submerged cap", an ancient technique important for defining the complexity and structure of a wine intended for long aging.

The company identifies itself with an "ethical approach" to the vineyard, in full respect of nature, practicing sustainable viticulture, using reasoned methods to bring good, balanced wines to the market that are respectful of the environment and the consumer. Approximately 70,000 bottles are produced each year.

Region and territory

piemonte

Great wines that express the perfection of a terroir

Piedmont

Great wines that express the perfection of a terroir

Piedmont

Great wines that express the perfection of a terroir

Piedmont

In Piedmont, the first traces of viticulture date back to pre-Roman times (precisely to the Bronze Age, around 1500 B.C.), and although today the peak of quality is found in the region's great red wines, Piedmont also produces excellent white wines and sparkling wines.

The role of Piedmont has been fundamental for the development of modern Italian winemaking. It is here that the first examples of zoning of wine-growing areas were recorded, introducing concepts such as terroir and cru to Italian wines. Thanks to zoning, if a wine is produced exclusively from grapes coming from a single vineyard or parcel, the geographical indication appears on the label, increasing its prestige.

In addition to the geographical delineations indicated on the map, Piedmont is divided into 8 zones that group the 16 DOCG and 42 regional DOCs. Among these, we remember in the north the famous Gattinara DOCG and Ghemme DOCG, near Turin the Erbaluce di Caluso DOCG, in Monferrato the Barbera del Monferrato Superiore DOCG, Brachetto d’Acqui DOCG, Dogliani DOCG, Ovada DOCG, Gavi DOCG, and Ruchè di Castagnole Monferrato DOCG, ending with Roero DOCG to the left of the Tanaro river and, in the Langhe region, with the famous Barolo DOCG, Barbaresco DOCG, and Dogliani DOCG.

In Piedmont, the revolution in the world of wine began, bringing Italy back to the forefront of high-quality production. Here, with few exceptions, single-varietal wines are produced, which best express the characteristics of the terroir and magnificently exalt the Piedmontese territory.

Langhe

Langhe, a unique territory for Italian wine production. The presence of valleys and hills at different altitudes, along with different exposures and winds, creates an incredible variety of microclimates. These conditions allow the grapes to express themselves in various ways. The Dogliani area has the coolest climate, being close to the Alps and characterized by narrow and high hill ridges facing the cold plains of Cuneo. The Barolo area has intermediate temperatures, being located in a particular area protected from winds but influenced both by Alpine currents and by warm and humid air rising from the Tanaro valley.

The three hill ridges that make up the area determine a diversity of landscapes and, consequently, microclimates. The Barbaresco area is more homogeneous, with milder temperatures and less abundant rainfall. The landscape characterized by narrow valleys generates greater windiness compared to the two previous areas.

The soils vary: calcareous-marly, clayey, sandy, and gravelly. The main grape varieties cultivated are Nebbiolo, Barbera, Dolcetto, Arneis, Freisa, and Favorita, and then there are international varieties such as Chardonnay, Cabernet Sauvignon, Merlot, and Sauvignon Blanc.
The Langhe, renowned Italian wine territory, boast a variety of unique microclimates and landscapes, from Dogliani to Barolo and Barbaresco, which influence the production of complex and distinctive wines thanks to the different soils and exposures.

Recommended pairings and dishes

Matching by concordance

This is an intense and very "culinary" red wine. Absolutely versatile in the kitchen, it should be paired with dishes possessing a certain structure, capable of matching the intensity of flavors and aromas of the red wine.

Matching by contrast

A Barbera d'Alba with great freshness, which pairs very well with rich dishes, even slightly oily: the tannin and significant alcohol content help cleanse the palate and prepare it for the next sip.

It pairs well with

Rich appetizers, pasta dishes with egg, red meats, aged cheeses, and even rich seafood dishes, prepared in important ways.

Matching by concordance

This is an intense and very "culinary" red wine. Absolutely versatile in the kitchen, it should be paired with dishes possessing a certain structure, capable of matching the intensity of flavors and aromas of the red wine.

Matching by contrast

A Barbera d'Alba with great freshness, which pairs very well with rich dishes, even slightly oily: the tannin and significant alcohol content help cleanse the palate and prepare it for the next sip.

It pairs well with

Rich appetizers, pasta dishes with egg, red meats, aged cheeses, and even rich seafood dishes, prepared in important ways.

Fondue

A true delight for the palate, fragrant and intense: a dense cream made by melting cheese in a double boiler, blended with cream and egg yolks. It is served very hot, optionally topped with slices of white truffle.

Baked pasta

A traditional Italian dish rich in flavors and creamy in texture. The beef ragu and béchamel sauce provide intense and ample aromas, perfect for festive dinners.

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