- Barbera d'Alba DOC
- Spontaneous fermentation from indigenous yeasts
- Maceration and fermentation in open steel tanks
- Malolactic fermentation and ageing in French oak barrels of 500 liters
- 9 months of bottle ageing
- Vineyards in the villages of: Monforte d'Alba: Cascina Pe Mol
Novello: Ravera and Rocche di S. Nicola
- Alcohol content: 13,5 %
- Recommended drinking time: 2023 – 2030
Barbera d’Alba 2019
The cool 2019 growing cycle gave us a Barbera of good acidity, rich black fruit and mineral elements.
The wine shows the beautiful pulpy purple color so typical of Barbera. On the nose black and red fruits are framed by hints of new wood (but very muted at 25% new).
2019 does not have the volume and lift of a year like 2015, 2011 or 2007, but instead displays the classic side of Barbera to great advantage. It is very lively on the palate and jumps on the tongue with brightness.
The 2019 Barbera should be an excellent match with rich foods like roast pork or a lasagne with béchamel. It is a precise, focused Barbera of great purity.
Ratings for the vintage 2019
Evolution of the year 2019
A wet late winter and early spring replenished the water tables. Budbreak was late March in the normal timeframe.
Heat arrived after the flowering in late June for 10 days, which helped with the berry set. The rest of the vegetative cycle was cooler than normal except for another 10 days of moderate heat just before the veraison. Intermittent rains throughout the summer refreshed the plants and ground cover vegetation.
A water bomb on the 5 September brought hail to some parts of the Barolo and Barbaresco areas, luckily, none of the Sandrone vineyards were affected, though the hail passed about 500 meters from the Baudana vineyard sites. From the 6 September on conditions were perfect thru the rest of the harvest period, with warm, dry days and cool, refreshing nights.
The vineyards that provide fruit for Valmaggiore and the Barbera shook off the excess rain, dried out in a few days, and continued their march toward optimum ripeness. Barbera and Nebbiolo both benefit from these conditions as they allow for optimum balance between fruit and acid.
The harvest took place from September 23rd until October 5th.