VINCHIO - VAGLIO SERRA
The Vinchio-Vaglio Serra Winery Cooperative was born on the 19th of February 1959 from the will of 19 wine growers who saw the opportunity to increase the financial renumeration of Barbera grapes thus guaranteeing the future of their companies and land. In that same year, the members started to provide grapes grown mostly in the Vinchio-Vaglio Serra and Nizza areas to the Cooperative Winery.
Now able to assume an even more central role in the regional economy, the winery decided to stimulate production by asking the members for their entire grape harvest. The increase in the mass of grapes pushed the winery to increase its capacity that in 1964 grew from 20,000 hl to 27,000 hl. As the volume increased, so did the quality because often the best Barbera grapes are produced in that 35% managed by the wine growers.
The dividend reform dates back to the 1970s when the Cooperative Winery encouraged improvement by giving premium for each sugary grade above average. The wine growers put more attention on the agronomic phase so the Cooperative Winery increased its capacity again to 35,000 hl.
In the 1980s, the winery engaged the difficult challenge to modernize its facilities and practices to make better wine from the better quality grapes. The vines are the central element in their new philosophy. They distinguished between the vineyards according to the quality of their grapes, selected the products and gave different personalities to each label.
The Vigne Vecchie project was born in this climate. The old vineyards became a heritage to preserve from which to collect grapes and produce wines able to express Barbera in all its potential. The Vingne Vecchie Barbera d’Asti DOCG resulted from this and since 1987, represents the Vinchio-Vaglio Serra Winery to the world.
The Nebbiolo, surely the most prestigious and aristocratic variety of Italy, is cultivated in Piemonte from centuries, only on the foothills of the Barbaresco, Treiso and Neive districts where the ground is particulary rich of organics substances. Therefore the plant is strong with a rapid growth and requires particular crite- rions of pruning.
Following up the harvest that happens throughout the three weeks of October, according with the climate, the most is fermented at 28°-30° C for 15-20 days in stainless steel vats with several remouages. After being racked off the wine stays in vat till the end of next September when the ageing in 110 HL French oak barrels starts for at least 12 months.
Fruity with tannic long finishing when young, the Barbaresco gains an intense, extraordinary complex bou- quet, with clear notes of violet and tar taste ample and a warm and caressing taste when matured.
Sing, maceration process at controlled temperature in programmable machines.
1 year oak cask aged and 1 year in the bottle.
14 % by Vol.*
It goes well with red meat, roastbeef and game. It is also suitable with matured and spicy cheeses.