We treat this vineyard with the same care and viticulture philosophy as our Nebbiolo in Barolo, focusing on the purity of fruit and floral aromatics which can only come from balanced ripeness and concentration. The grapes are hand-harvested, and once sorted and pressed the wine ferments only with indigenous yeasts. The wine is then aged in a combination of 30-hl Slavonian, Hungarian, and Swiss oak barrels for 18 months before bottling. This wine is one of the most striking examples of the complexity and finesse that Barbera can achieve. It is also a wine that can cellar for an incredibly long time, gaining further richness and elegance with age.
2013 was an incredibly warm vintage that was perfect for creating a ripe, bold style of Barbera. Since Barbera loves the sun, this was a vintage that highlights the spectacular character of the variety, making it rich and round, with high acidity for further aging. This vintage got off to a slow start, with cooler temperatures allowing the vines to produce buds more slowly and methodically. As the spring progressed, the vineyards experienced heavy rains which could have caused problems in mildew. This was not much of an issue here at Zio Nando as our biodynamic methods limited the amount of potential damage. The summer turned quite hot and dry, giving the Barbera the necessary energy to gain spectacular ripeness and hold their aromatics. The floral, intense berry notes of 2013 are persistent still today and the vibrancy, now 8 years after harvest, is quite present and youthful. This vintage is drinking beautifully now and has several years of further cellar development possible, especially in large formats.