Castello di Gabiano, Adornes Barbera d'Asti Superiore

Castello di Gabiano

2015
Barbera d'Asti
Complex, with primary scent of red fruits and secondary of spices, leather and a hint of chocolate. The Barbera d'Asti Superiore Adornes is perfectly balanced between tannins, alcohol and the typical acidity given by the grape variety.
The microclimate of the hill overlooking the Po river, at the borderline between Monferrato hills and the Alps, gives to this wine a unique touch and characteristics.
Variety
Barbera
Alcohol-abv
14%
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£48
Piedmont

Piedmont

Piemonte, in the north-western corner of the Italian peninsula, sits at the foot of the Western Alps, which encircle the region to the north and west. Its seasons are very distinctive: hot, dry summers, cold winters, and temperate springs and autumns are common with occasional fog during harvest time. Located in north-west Italy, surrounded by the Alps, Piedmont means literally “foot of the Mountain” in Italian. .

The richness and elegance of Piedmontese wines go perfectly with the rich and creamy cuisine typical of Piedmont, with meat and risotto at the heart of every menu, not to mention the most notable ingredient, the white truffle (tartufi bianchi). Piedmont has the highest percentage of quality wines in the whole of Italy. It is home to some of the most robust, long-lived wines of the world, many of which are specific to Piedmont and have not excelled anywhere else in the world. The wines of Barolo and Barbaresco are two of Italy’s best. Like fine Bordeaux and Burgundy, these Nebbiolo wines age very well.

DOCs and DOCGs

DOC: Barbera d’Alba; Colli Tortonesi; Dolcetto d’Alba; Grignolino del Monferrato; Langhe; Loazzolo; Monferrato; Nebbiolo d’Alba; Rubino di Cantavenna; Piemonte

DOCG: Barbaresco; Barbera d’Asti; Barbera Nizza Superiore; Barbera del Monferrato Superiore; Barolo; Dolcetto d’Ovada; Erbaluce di Caluso; Gavi; Gattinara; Moscato d’Asti; Roero

The region’s pedigree is apparent in its 58 DOC and DOCG zones, and it has the highest percentage of classified wines in all of Italy.

Grape Varieties

Nebbiolo is the grape used in Piedmont's most important DOCGs: Barolo, Barbaresco and Gattinara. Barbera, a dark-skinned variety, is responsible for a growing number of superlative wines, labelled as Barbera del Monferrato, Barbera d’Asti or Barbera d'Alba.

Another important red grape is Dolcetto, with several DOCs to its name (d'Alba, d'Acqui and di Ovada are the top three). Although its name means 'little sweet one', Dolcetto gives red wines with an appetizing, gently bitter finish. Although Piedmont is known as a red-wine region, there are whites that have to be mentioned: Moscato d’Asti and sparkling Asti Spumante, both made from Moscato grapes; Gavi is the most renown still white, made from the Cortese grape, a local variety which gives a clean and citrussy white. Crisp, floral Arneis is the grape used for whites in Roero appellation..

Barbera d'Asti

Barbera d'Asti

Barbera d’Asti is one of the most famous wines from the Piedmont region of north-western Italy. It became a DOC in 1970 and was upgraded to its DOCG classification in 2008, adding to Piedmont's impressive haul of designated geographical indications for wine.

The Barbera d'Asti wine appellation covers the area around the town of Asti, and exclusively focuses on red wines made from Barbera. Softer and more approachable in its youth than the Nebbiolo used to make Piedmont's most prestigious wines, Barbera is a firm favorite among winemakers and consumers. It is also the region's most widely planted red-wine variety.

The vineyards which produce Barbera d'Asti wine are typically situated on hilly terrain, ranging in altitude anywhere from 300ft to 1000ft (90m to 305m). According to the regulations of this wine appellation, any Barbera d'Asti wine must consist of at least 85% Barbera. The remaining 15% can comprise Freisa, Grignolino and Dolcetto. The bottles must not be released for sale before 1 March in the year after harvest, and must achieve a minimum final alcohol level of at least 11.5% alcohol by volume. There is also a Superiore designation which requires a minimum of 12 months ageing, with at least six months of this time spent ageing in barrel.

Barbera d'Asti is a particularly good ageing wine, with the potential to reward cellaring for a long time in some cases. At its best it is a rich, tangy, full-bodied wine characterized by an intense ruby-red color which graduates towards garnet red with ageing.

In late 2000 the Barbera d'Asti DOC laws were revised to officially recognize and separate the sottozone (sub-zones) of Nizza, Tinella and Colli Astiani. These three sottozone are thought to produce Barbera d'Asti of particularly high quality.