Bel Colle
Barbera d'Asti Superiore Nuwanda 2022
| Denomination | DOCG Barbera d'Asti Superiore |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Barbera |
| Aging | 12 months in barriques and oak barrels, followed by a short period in bottle |
- DOCG Origin: Costigliole d’Asti, single vineyard Bionzo, Piedmont
- Grape variety and style: 100% organic Barbera, structured and intense still red
- Vinification: steel, 10 days on the skins; 50% grapes dried for 10 days
- Aged in oak: 18 months between large barrels and new French tonneaux
- Awards and serving: Gold Gilbert & Gaillard; 15.5% vol, 16-18°C, decant for 1 hour
Description
What kind of wine it is
Bel Colle Barbera d’Asti Superiore Nuwanda is an organic red wine made from Barbera grapes. An authentic expression of Piedmont, it stands out for the use of indigenous yeasts to preserve its integrity. The palate is muscular and full, led by a concentrated dark fruit character of blackberry and cherry. Fine tannins and lively acidity support the powerful structure, finishing with a mineral note marked by clear hints of mint and liquorice.
Where it comes from
The grapes come from Costigliole d’Asti, from the historic single vineyard Bionzo with a southern exposure. The approximately thirty-year-old vines, trained using the Guyot method, grow on calcareous and clay soils between two hundred and three hundred metres above sea level. This pedoclimatic configuration encourages a high aromatic density and ensures a lively acidic tension, essential for maintaining strict balance and remarkable freshness in the flavour profile.
How it is produced
The process maximises aromatic depth through a targeted drying of the grapes for half of the harvest, while the remaining portion is vinified fresh. After maceration on the skins in stainless steel at controlled temperature, the wine rests for eighteen months in a harmonious blend of large oak casks and new French tonneaux. This careful ageing perfects the tannic texture and sweet spice notes, concluding with a final resting phase.
History and Curiosities
Barbera d’Asti DOCG Superiore Nuwanda originates from the historic single vineyard Bionzo, where thirty-year-old vines yield intensely concentrated grapes. Inspired by the strength of the Indian spirit, this organic wine develops its natural elegance by maturing in oak barrels. The drying of half the harvest deeply enhances the notes of dark fruits and sweet spices, offering a muscular and vibrant sip. Awarded the Gilbert & Gaillard Gold Medal, the 2022 vintage represents a masterful artisan expression of Piedmont.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Hectares: 10
| Name | Bel Colle Barbera d'Asti Superiore Nuwanda 2022 |
|---|---|
| Type | Red organic still |
| Denomination | Barbera d'Asti DOCG |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 15.5% by volume |
| Grape varieties | 100% Barbera |
| Country | Italy |
| Region | Piedmont |
| Vendor | Bel Colle |
| Story | History and Curiosities Barbera d’Asti DOCG Superiore Nuwanda originates from the historic single vineyard Bionzo, where thirty-year-old vines yield intensely concentrated grapes. Inspired by the strength of the Indian spirit, this organic wine develops its natural elegance by maturing in oak barrels. The drying of half the harvest deeply enhances the notes of dark fruits and sweet spices, offering a muscular and vibrant sip. Awarded the Gilbert & Gaillard Gold Medal, the 2022 vintage represents a masterful artisan expression of Piedmont. |
| Origin | Costigliole d’Asti, Bionzo |
| Soil composition | Calcareous and clayey |
| Cultivation system | Guyot |
| Production technique | Fermentazione in vasche di acciaio inox a temperatura controllata con macerazione sulle bucce per 10 giorni; il 50% delle uve viene fatto appassire per 10 giorni (perdita di resa circa 30%); uso di lieviti indigeni |
| Wine making | Fermentation in stainless steel tanks at controlled temperature, with maceration on the skins for 10 days. 50% of the grapes are pressed fresh; the other 50% are left to dry for 10 days (yield loss of about 30%). Use of indigenous yeasts. |
| Aging | 12 months in barriques and oak barrels, followed by a short period in bottle |
| Allergens | Contains sulphites |