NEW RELEASE - SUMMER 2024
The 2023 vintage continues the tradition inaugurated in 2022, with the Barbera containing approximately 50% carbonic maceration. With this portion sealed for almost two weeks for intra-cellular fermentation, the resulting wine is bright, fresh & juicy - the perfect complement to Barbera's naturally high acidity. With just 150 dozen produced, this small batch wine is sure to sell out.
TASTING NOTES
On the nose, the portion of carbonic maceration provides delightful lift, florals and jube-y fruit of intense wild raspberries and brambly undergrowth. Barbera’s crisp typicity is immediately apparent on the bright, high-acid palate accompanied by generous fruit – layers of blueberries, blackberries and raspberries grade to a hint of tannin and a slightly bitter finish.
CELLARING
Barbera is best enjoyed young for 2-5 years after release, though as with all of Vinea Marson's wines, ageability is a consideration in our winemaking. This summer we're enjoying it chilled as well - it makes a refreshing red style in the warmer months.
FOOD MATCH
With its crisp acidity, the Barbera is best paired with red meats such as veal or tomato based dishes such as gnocchi pomodoro or a rustic chicken cacciatore.
