Barbera d'Alba DOC

Alberto Voerzio

Tasting in cellar, Alberto's Barbera is so bright and crunchy, elevated entirely in neutral oak it is the classic and infinitely food friendly style, undeterred by the modernista stylings that have made extracted and oak-driven Barbera the norm. The palate remains juicy and electric with red fruit for days: sour cherry, cranberry, and red currant. A touch of blackberry is beginning to develop as well. The acid zippers down the palate with a rambunctious tang. Only five bunches per vine and just 0.5-1kg fruit per vine (i.e. about one bottle for every two vines!), this is what careful farming of quality fruit can give you: A traditionally rendered must-have Barbera for all you thoroughgoing Piemonte purists out there.

(This wine is unfined & unfiltered and may therefore throw a natural deposit with age.)

Country:  Italy

Region:  La Morra, Barolo, Piedmont

Appellation:  Barbera d'Alba DOC

Climate:  Uniquely Piemontese

Altitude:  300 - 450m

Soils:  Totonian soils of blue-grey marl, mixed clay, and very fine sands

Varietal/Blend:  100% Barbera

Fermentation:  Fruit is carefully hand sorted. Fermented spontaneously with indigenous yeast in temperature controlled stainless steel.

Ageing:  Aged 12 months in used French oak barriques followed by eight months in stainless steel. SO2 is added as needed but never exceeds even half of the appellations allowable amount. The wine is bottled unfined and unfiltered. It may therefore throw a natural deposit as it ages.

Vineyard & Vine Age:  Biodynamic practicing (uncertified) estate vineyards in La Morra village of Barolo, SW facing, on Tortonian soils. Farmed entirely by hand by Alberto. Trellised, manual pruning, guyot system leaving 2 buds on the spur and 5-6 buds on the fruiting head. 2x green harvest for concentration before veraison. Yield of only 800g-1kg per plant. Fertilization with strictly natural manure is carried out only after the harvest, before the vines enter vegetative rest. No herbicides are used; the weeds are cut. Harvest is by hand and begins in the last ten days of September. 6500 vines/ha.

ABV:  14.5%

Produced Cases: 

CSPC:  889832

About the Producer

Alberto Voerzio


La Morra, Barolo, Italy

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Barbera d'Alba DOC
Alberto Voerzio
Tasting in cellar, Alberto's Barbera is so bright and crunchy, elevated entirely in neutral oak it is the classic and infinitely food friendly style, undeterred by the modernista stylings that have made extracted and oak-driven Barbera the norm. The palate remains juicy and electric with red fruit for days: sour cherry, cranberry, and red currant. A touch of blackberry is beginning to develop as well. The acid zippers down the palate with a rambunctious tang. Only five bunches per vine and just 0.5-1kg fruit per vine (i.e. about one bottle for every two vines!), this is what careful farming of quality fruit can give you: A traditionally rendered must-have Barbera for all you thoroughgoing Piemonte purists out there.

(This wine is unfined & unfiltered and may therefore throw a natural deposit with age.)

TECHNICAL INFO

Country:  Italy

Region:  La Morra, Barolo, Piedmont

Appellation:  Barbera d'Alba DOC

Climate:  Uniquely Piemontese

Altitude:  300 - 450m

Soils:  Totonian soils of blue-grey marl, mixed clay, and very fine sands

Varietal/Blend:  100% Barbera

Fermentation:  Fruit is carefully hand sorted. Fermented spontaneously with indigenous yeast in temperature controlled stainless steel.

Ageing:  Aged 12 months in used French oak barriques followed by eight months in stainless steel. SO2 is added as needed but never exceeds even half of the appellations allowable amount. The wine is bottled unfined and unfiltered. It may therefore throw a natural deposit as it ages.

Vineyard & Vine Age:  Biodynamic practicing (uncertified) estate vineyards in La Morra village of Barolo, SW facing, on Tortonian soils. Farmed entirely by hand by Alberto. Trellised, manual pruning, guyot system leaving 2 buds on the spur and 5-6 buds on the fruiting head. 2x green harvest for concentration before veraison. Yield of only 800g-1kg per plant. Fertilization with strictly natural manure is carried out only after the harvest, before the vines enter vegetative rest. No herbicides are used; the weeds are cut. Harvest is by hand and begins in the last ten days of September. 6500 vines/ha.

ABV:  14.5%

Produced Cases: 

CSPC:  889832

Andrew Stewart | Calgary + Alberta South

T: 403-604-0408 | E: andrew@vinoalvino.ca

Joe Gurba | Edmonton + Alberta North

 T: 780-203-5284 | E: joe@vinoalvino.ca

Barbera d'Alba DOC
Alberto Voerzio
Tasting in cellar, Alberto's Barbera is so bright and crunchy, elevated entirely in neutral oak it is the classic and infinitely food friendly style, undeterred by the modernista stylings that have made extracted and oak-driven Barbera the norm. The palate remains juicy and electric with red fruit for days: sour cherry, cranberry, and red currant. A touch of blackberry is beginning to develop as well. The acid zippers down the palate with a rambunctious tang. Only five bunches per vine and just 0.5-1kg fruit per vine (i.e. about one bottle for every two vines!), this is what careful farming of quality fruit can give you: A traditionally rendered must-have Barbera for all you thoroughgoing Piemonte purists out there.

(This wine is unfined & unfiltered and may therefore throw a natural deposit with age.)

TECHNICAL INFO

Country:  Italy

Region:  La Morra, Barolo, Piedmont

Appellation:  Barbera d'Alba DOC

Climate:  Uniquely Piemontese

Altitude:  300 - 450m

Soils:  Totonian soils of blue-grey marl, mixed clay, and very fine sands

Varietal/Blend:  100% Barbera

Fermentation:  Fruit is carefully hand sorted. Fermented spontaneously with indigenous yeast in temperature controlled stainless steel.

Ageing:  Aged 12 months in used French oak barriques followed by eight months in stainless steel. SO2 is added as needed but never exceeds even half of the appellations allowable amount. The wine is bottled unfined and unfiltered. It may therefore throw a natural deposit as it ages.

Vineyard & Vine Age:  Biodynamic practicing (uncertified) estate vineyards in La Morra village of Barolo, SW facing, on Tortonian soils. Farmed entirely by hand by Alberto. Trellised, manual pruning, guyot system leaving 2 buds on the spur and 5-6 buds on the fruiting head. 2x green harvest for concentration before veraison. Yield of only 800g-1kg per plant. Fertilization with strictly natural manure is carried out only after the harvest, before the vines enter vegetative rest. No herbicides are used; the weeds are cut. Harvest is by hand and begins in the last ten days of September. 6500 vines/ha.

ABV:  14.5%

Produced Cases: 

CSPC:  889832

Calgary + Alberta South

Andrew Stewart

403-604-0408

andrew@vinoalvino.ca

Rajat Parr & Sashi Moorman in the vineyard

Introducing Sandhi Wines to Alberta

By Joe Gurba • 07 Jan, 2024
Discover Sandhi Wines, a testament to Californian Chardonnay and Pinot Noir's hidden elegance, founded in 2010 by Rajat Parr & Sashi Moorman. Embracing Santa Rita Hills' unique terroir, Sandhi's wines have garnered international acclaim for their beauty and distinctiveness. These highly coveted wines, including Central Coast Chardonnay and Santa Rita Hills Pinot Noir, showcase meticulous vineyard collaboration and a commitment to showcasing terroir. Sandhi represents a harmonious blend of tradition and innovation in Californian winemaking.
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Edmonton + Alberta North

Joe Gurba

780-203-5284

joe@vinoalvino.ca

Saskatoon + Saskatchewan South

Kerrie Gavin

306-290-0277

kerrie@vinoalvino.ca

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