2022 Barbera

The 2022 vintage marks the first year Mario & Madeleine have made the Barbera with two components – one a typical destemmed ferment, the other a portion of 50% carbonic maceration. With some 10 days closed, this intracellular fermentation provides bright, fresh and juicy character that the winemaking team are delighted to share with you. With just over a 100 dozen produced, this small batch wine will sell out in the coming months.

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. 

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.