ADORNES BARBERA D’ASTI
Castello Di Gabiano
APPELLATION
Barbera d’Asti DOCG
GRAPE VARIETIES
100% Barbera
WINEMAKERS
Giacomo Adorno
Emanuela Adorno
TECHNICAL DATA
Alcohol
14.5%
89POINTS
89POINTS
Castello di Gabiano, situated in the Monferrato production region of Piedmont, dates back to the 8th century, at the time of Charlemagne (Italian trans. Carlo Magno), Emperor of the Romans. In a signed document, he indicated the presence of a “Cortem magnam nomina Gabianam,” proving the land has been owned by the Gabiano family since that time. Today, Giacomo Cattaneo Adorno, the last Marquis of Gabiano, and his wife, Emanuela, manage the estate and produce wines from mainly Barbera, as well as Freisa, Grignolino and Malvasia for the red wines and Chardonnay and Sauvignon Blanc for the whites. Passionate and determined, Giacomo and Emanuela are committed to capturing the beauty and structure of Monferrato in every bottle of wine, blending traditional and contemporary winemaking practices.
TERROIR & VINTAGE NOTESThe Monferrato appellation is a hilly area situated among the Po and Tanaro rivers, boarding the Apennine Mountains. An ancient winemaking region dating back to 1200 BC, is was a prized production area for the Roman empire. The Castello di Gabiano estate has been producing wine for just as long, with natural cellars dug into rock, which are still in use today. Sitting at 300m a.s.l. the estate's vineyards - some dating back 100+ years - are covered in ancient sea sediments and composed of chalky lime soil and marl (clay and limestone). Grapes for Adornes are planted at the highest vineyards of the estate, which benefit from strong sun exposure in the middle of the day. Two different prunings are made throughout the year, first in July and again in August, in order to achieve maximum concentration and quality.
WINEMAKING & AGEINGGrapes yield 5.5 tons/hectare. They are hand harvested and collected in small boxes. Fermentation is made with native yeast in cement tanks and oak vats. The wine undergoes continuous délestage, whereby fermented juice racks off the grape skins and then returned, aerating and softening the wine. The wine is also pumped over assure a rich extraction. Aged in barrique for eighteen months, followed by twelve months in bottle.
TASTING NOTESDark ruby color, with some orange shades. Complex, with primary scent of red fruits and secondary of spices, leather and a hint of chocolate. Concentrated and complex, this wine strikes a perfect balance between tannins, alcohol and acidity. A lovely match with grilled red meats, roasted meat and vegetable dishes, and aged cheese.
