2006 Barbera d'Alba Superiore
Barbera •Barbera d'Alba D.O.C.
What We Say
EXCLUSIVE WINE ALERT:
Today’s selection from Italy’s Piedmont is only available in the through The Wine Spies. If you’re a fan of these Italy’s great wines, then be sure to place your order early. Our allocation is very limited.
SECRET SAVINGS ALERT:
Subscribe to our Daily Dispatch (above) and you’ll always know what our Top Secret coupon code of the day is. Every day we issue a new members-only code that entitles you to have Ground Shipping included on orders of six or more and, sometimes, an added discount!
Mission Codename: La Spia Superiore
Operative: Agent White
Objective: Acquire an exclusive allocation of a Bannrbera d’Alba Superiore for our operatives
Mission Status: Accomplished!
Current Winery: Filippo Gallino
Wine Subject: 2006 Barbera d’Alba Superiore D.O.C.
Winemakes: Lorenzo Quinterno and Filippo Gallino (winery owner)
Barbera, the third most planted varietal (after Sangiovese and Montepulciano) in Italy finds its most classic expression in the Piedmont and specifically in Asti and the much smaller Alba region. The best of Barbera is, like this wine, the Barbera d’Alba which can match any Barolo or Barbaresco in terms of overall quality. Barbera d’Alba is characteristically rich and full of flavor and makes up just a small percentage of the total production of the region.The finest Barbera is grown in specific single vineyard crus surrounding those communes. Italian Barbera comes in two basic forms, the tradizione, a more rustic old-world style and newer more fruit forward styles similar to the Barbera that is grown in California. Sadly, Barbera is often passed up as a lesser varietal but when done well, these wines show their classic Italian heritage and character.
In order to be labeled Superiore, the Barbera must be aged for at least 12 months, of which 6 months must be in oak or chestnut, have an alcohol of 12.5% or greater.
Wine Spies Tasting Profile:
Look – Dark and dense ruby red and purple/garnet with ruby streaks through its clear but deep core. Ruby along the edges and when swirled, evenly spaced legs descend to the wine below.
Smell – Both rich and bright, with vibrant aromas of red and black fruit layered over pleasant cocoa and vanilla notes. Soft toasted oak, spice, balsam and green herbs and hints of earth round out the nose
Feel – Smooth and dry, this full-bodied classic is remarkably round and smooth for a varietal know for its higher acidity. Well developed tannins, bright but balance acidity and a touch of spice and tartness hits on the edge of the palate.
Taste – Rich and smooth, with well balanced flavors of blackberry, plum, raspberry and other bramble fruit integrates with mocha and cocoa, vanilla toast, soft spice, a touch of black licorice and hints of green and bramble herbs.
Finish -Lingering long with the rich dark fruit fading gently as the structure holds on just a bit longer.
Conclusion – The 2006 Filippo Gallino Barbera d’Alba Superiore is a fantastic wine that fully represents how the traditional style of this wine should be. Mellow, smooth and rich on the palate, a very approachable nose and flavors, subtle complexity, but with enough sturdiness to pair perfectly with Italy’s rich and rustic food. Enjoy this wine now or cellar for up to five or more years.
WINEMAKER INTEL BRIEFING DOSSIER
SUBJECT: Lorenzo Quinterno
WINEMAKING PHILOSOPHY: Respect the grape and the expression of the territory. As little as possible, try to be as natural as possible.
WINEMAKER QUOTE: “There can’t be good way to live where there isn’t a good way to drink” (Benjamin Franklin)
FIRST COMMERCIAL WINE RELEASE: Locorotondo 1984
WINERY OWNER INTERVIEW
AGENT WHITE: Greetings, Filippo Gallino (Owner and co-winemaker), We are thrilled to be showing your 2006 Barbera d’Alba Superiore today. Thanks so much for taking some time to answer questions for our Operatives today.
FILIPPO: Thank you for taking the time to enjoy our great wines!
WHITE: Was there a specific experience in your life that inspired your love of wine?
FILIPPO: My grandfather made wine, my dad made wine, my son has decided to continue my passion. It ’s a tradition that is repeated more than 150 years. If I were reborn it would not make much sense to me to do anything else.
WHITE: What wine or winemaker has most influenced your winemaking style?
FILIPPO: I was a close friend of Matthew Correggio. He was in my basement and encouraged me to modify the traditional winemaking, starting with the pruning in the vineyards.
WHITE: Who do you make wine for?
FILIPPO: For the consumers of the wine and for those who love wine.
WHITE: Please tell me a little bit about the wine we are featuring today.
FILIPPO: I started doing the Barbera d’Alba Superiore in 1994. Immediately gave us much satisfaction. It begins with a strong thinning in the vineyards during harvest and careful selection. It is vinified in steel and then left for about 12 months in small wooden barrels of 225 liters. It ’was the first wine to win awards from the major guides and magazines.
WHITE: What is your favorite pairing with today’s wine?
FILIPPO: My ideal meal starts with a nice soup made with diced fresh vegetables and legumes, followed by a roast beef left to simmer with vegetables mixed grill and finish with the tasting platter of aged Castelmagno of Robiola d ’ Alba, and Tome , accompanied with hand rolled breadsticks. All accompanied by Barbera d’Alba Superiore.
WHITE: In your opinion, what makes the Alba so special?
FILIPPO: There are many factors that make our region a lucky ground for the production of wines. Soil, soil, microclimate, the hills and exposure.
WHITE: What is occupying your time at the winery these days?
FILIPPO: Now I am working mainly thinning the grapes, while we are bottling wine.
WHITE: How would you recommend people approach your wines and wine in general?
FILIPPO: With curiosity and interest. We try to make the best wines of our region, enhancing their typicality and respecting the tradition of flavors and scents of our lands. For people new to the Roero, they must try our wines.
WHITE: Is there anything else you’d like to share with our readers?
FILIPPO: After a year of hard work just knowing that so many friends and clients uncork a bottle of my wine for the pleasure of drinking, that is the best reward I can have. I invite all readers to also share their experience.
WHITE: Thank you so much for your time. We learned a lot about you – and your wine. Keep up the great work, we are big fans!
Wine Spies Vineyard Check:
The location of Filippo Gallino just north of Alba can be seen in this satellite photo.
What the Winery Says
Awards & Accolades:
About This Wine:
The power of the Barbera d’Alba Superiore is immediately released when poured into the glass, revealing an intense ruby-red color with pomegranate tones. The bouquet is widely manifested along with hints of ripe fruit, mint, chocolate and vanilla. The taste is rich, full and balanced with just the right tannins that allow it to age very well. Ideal with hearty pastas, meat and game entrees.
About The Winery:
The Gallino family has been growing grapes and making wine in the Roero district for many generations. Filippo Gallino was the first to produce and bottle his own wine for the market, and he still remains active in the winery operation. His son Gianni, now the vineyard manager and winemaker, has successfully brought this small family operation to the highest level of the Piemontese wine scene.
Appellation: Barbera d’Alba D.O.C. Superiore
Varietals: Produced with 100% Barbera grapes specially selected.
Vineyard: Soil is clay-like. Cultivation system is Guyot; 7/8 fruit buds per plant.
Harvest: October. Winter pruning and harvesting still done entirely by hand.
Vinification: The wines is vinified in stainless steel tanks for malolattica fermentation.
Aging: Aged in barriques for 12 months, in steel for 4/5 months and then 6 months bottled.
Food Matching: It works particularly well with important dishes, meat and game based dishes. Served at 16-18°. Can be aged for 8-10 years and more.