:: CASA BUFFETTO ::

Barbera, in addition to Barolo the uncrowned king of the Piedmont wines, forms the backbone of the red wine production at Casa Buffetto. The estate has one hectare of Barbera, of which a third are 60 to 70-year-old vines. Like the other wines, the Barbera of Casa Buffetto is a D.O.C. wine. Especially the Barbera from the old vines is characterised by a rare quality, fineness and complexity. Barbera production at Casa Buffetto, depending upon the year, totals 2000 bottles.

Barbera is a very popular, high-yield red wine grape variety which provides a dark, fruity, often sharp, full-bodied wine with good acidity. The Barbera grape is particularly widespread in Piedmont. It is also cultivated as a pure variety in Lombardy and in Emilia-Romagna, in addition to Piedmont. Nevertheless, Barbera, with its characteristics that are specific to the vines, can be considered as the quintessence of Piedmont viniculture.

When aged for 10 to 15 years, good Barberas can take on a remarkable structure. One distinguishes between Barbera d'Asti (fruity), Barbera d'Alba (robust), and moreover Barbera del Monferrato, Barbera dei Colli Tortonesi, Barbera dei Colli Bolognesi and Barbera dei Colli Piacentini (all D.O.C. wines). The Barbera grapes yield first class wines, but unfortunately also faceless, mass-produced ones. Barbera is certainly one of the most important vine sorts of the Piedmont when it comes to quality wines. Synonyms for Barbera are Perricone or Pignatello.

Our Barbera at Casa Buffetto has a wonderful, fine fruit with the acidic notes typical of the wine sort as St. Lucie cherries. It displays a dark, ruby red colour reminiscent of black cherries. Neben der klassischen Frucht hat dieser Barbera einen weichen, samtigen vanillieartigen Holzton. Der Barbera hat eine einzigartige, selten zu findende Tiefe und Komplexität, die seinesgleichen sucht und zum Besten gehört, was im Piemont zu finden ist. Das wird nur erreicht durch eine strikte Qualitätsbeschränkung auf ca. 20 hl/he. Alle Rotweine werden in neuen Eichenholzbarrique mindestens 2 Jahre ausgebaut, was sie zu Riserva-Weinen macht. Our Barbera is excellently suited as an accompaniment to venison, beef or cheese, but also risotto, pasta or grilled food.