The Barbera “family” grows in the USA, thanks to Ricossa Antica Casa winery. In the last year its Barbera d’Asti Docg consolidated its position in the American market and the consumers became more familiar day after day with the incredible charme of Piedmont region spread by this full-bodied and smooth wine, perfect to celebrate Christmas 2015.
But that is only the beginning: in 2016 the Italian winery will start the distribution in USA of something completely new: Barbera made with dried grapes. It is called Barbera Appassimento Piemonte Doc 2014, the first wine with “appassimento” denomination produced in Piedmont after the approval to use dried grapes in the making of this typology. Grapes are handpicked and left to dry in a ventilated room for at least 3 weeks.
The fermentation takes place in inox tanks with skin for about 2 weeks and elevage 60% in barriques and 40% in inox tanks for 8 months, subsequently minimum 6 months in bottle. That process gives intense notes of berries, marmalade, violets, fig and almonds, with slight smoky hues. Elegant, harmonious and full-bodied with typical acidic notes during its juvenile stage, becomes more round and complex over the years obtaining a leisurely finish.
