Drink because…
A beautiful classical expression of Barbera how it should be, pure and powerful. The scent is complex with hints of vanilla, blackberry, small ripe fruit, violet and leather; on the palate it is very soft with great structure and elegance.
Grapes
100% Barbera
Viticulture
Fausto and Cinzia Cellario, are the third generation of winemakers in the village of Carrù, on the western outskirts of the Langhe hills. We believe in working only with local, indigenous Piedmontese grape varieties and we fiercely defend the local winemaking traditions both in the vineyards and in the cellar. We farm 13 hectars of vineyards (and some hazelnut trees) in three different sites covering the southern Langhe. The Dogliani plot is probably the family’s most prestigious land and we like to consider ourselves as “Dolcetto Specialits”. Their farming is organic and they just use the indigenous yeasts in all the fermentations. Sulphur is absent or added only in small quantities during the pressing or bottling (just when necessary). The wines are not fined. They are aged in big oak barrels, cement tanks or raw amphora. The main varieties they farm are: Dolcetto, Barbera, Nebbiolo, Favorita, Nascetta, Grignolino.
Winemaking
Hand-harvested into small bins. Spontaneous fermentation with 7 days maceration. Aged in 25hl French Oak Barrels for 12 months and in bottle for 6 months. Bottled with minimal sulphur (~10ppm) and without filtering or fining.
Sustainable. Organic. Biodynamic. Vegan. Low Intervention.
The Cellario family takes joy in their native surroundings of the hills around Carrù in Piemonte, and make an effort to channel the environment around them through in their wines. With a history in the region that spans generations, they ultimately they feel that the wines reflect themselves as well. They work only with native grapes for this reason, farm organically and are hands off in the cellar. No new is wood allowed, and only minimal sulfur added at bottling. The elevation is high here, and the soil is predominately marl, combined with some tuff. Marl, the typical clay-based Piemonte soil type, adds acid to resulting wines, and the tuff, which is of volcanic origin, adds a smokey quality. While the Cellario’s vineyard holdings include esteemed Piemonte sites, they choose to adopt a philosophy they describe as “wine of the people”.
Tasting Note
The grapes are macerated for 7 days and undergo a spontaneous fermentation through native yeasts. Subsequently the wine is aged for 1 year in barrel which are 25hl steam bent, not toasted, French oak. The color is red intense ruby, and there are aromas of violet, plum with a slight note of vanilla. The palate it is round, intense and persistent
Technical Details
Alkohol 14,5%
Ltr: 0,75
