Vinchio Vaglio, DOC Barbera, Le Tane, Piemonte, Italy (5 Litre BIB), 2024

Producer Profile

Vinchio Vaglio is a quality-minded co-operative producing wine from growers in the villages of Vinchio and Vaglio Serra since 1959.

It is situated in the foothills of the Alps amidst the breathtaking landscape bounded by the Po and Tanaro rivers, with Asti’s famed Monviso Mountain as a backdrop. The rolling Monferrato Hills epitomise Piemonte, where the endless rows of vines are punctuated by the odd coppice of hazelnut trees, while the town of Asti itself has a rich cultural and architectural heritage. Today, the Vinchio Vaglio co-operative comprises 192 families of growers. Their 470ha of Barbera account for around 70% of production, with the remainder coming from other native varieties such as Nebbiolo, Dolcetto, Ruché, Albarossa, Grignolino, Arneis, Cortese, Moscato and Brachetto, along with the international varietals Pinot Nero (Noir), Sauvignon Blanc and Chardonnay.

Viticulture

A wine inspired by “Tane” which are small holes or caves dug into the hillside, which once provided farmers with shelter from the elements. Today however these used for a quick snack or “merenda sinoire”, an impromptu meal often requiring a glass of Barbera to accompany it! Growers cultivate the vineyards with respect for nature using sustainable techniques that ensure a perfect balance between tradition and new technologies. The soils of Vinchio Serra are generally loess, which are rich in sand with a small amount of clay; the grey/brown colour signifies the presence of calcium. This produces wines with great freshness, and an easy, fruity style. In Vaglio Serra, on the other hand, the soils have a more substantial quantity of clay, with a red/brown colour producing wines with greater structure and longevity.

Winemaking

Grapes are crushed and de-stemmed, and the must is sent to vertical stainless tanks. The alcoholic fermentation and maceration last around 5 days with automatic pumping overs carried out to extract the polyphenols from the skin. The fermentation occurs at a constant temperature of 25 °C. The malolactic fermentation takes place immediately after the alcoholic fermentation and the wine remains in stainless steel tanks for about 3 months prior to bottling, followed by 3 months prior to production in 10 litre bag-in-box.

Tasting Note

A beautifully intense Barbera with violet and red cherry characters on the nose. On the palate, the wine is round, fine, fruity, fresh and easy drinking with supple tannins.

Food Matching

Drink as an aperitif with cheese or salami board, all kind of starters or light first course dishes, noodle or vegetable soups, salads, white meats.