# Barbera d'Alba Vigna Ciabot Russ (2021)

- **Producer:** Gagliasso Mario
- **Colour:** red
- **Type:** still
- **Grapes:** Barbera
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** black cherry, blackcurrant, black pepper, blueberry, blackberry, chocolate, vanilla, toasted oak, cloves, tobacco, earth

## About this wine

The Barbera d'Alba Gagliasso Vigna Ciabot Russ is a 100% Barbera from the Barbera d'Alba DOC in Piedmont, Italy. Azienda Agricola Mario Gagliasso, located in La Morra, sources grapes from their vineyards in Novello. The estate has a long family history in winemaking, with Mario Gagliasso implementing modern techniques while respecting tradition. The vineyards are managed with specific vine density and yield control, and the wine undergoes a significant aging process in new French barriques and bottle refinement.

## Interesting facts

- Vine density is 5,500 vines per hectare, a focused approach to quality.
- Yields are meticulously managed to around 5,500 kg per hectare.
- The wine spends 18 months in new French barriques.
- Bottle refinement follows aging for an additional 12 months.

## Food pairing

The wine's high acidity and robust tannins make it an excellent partner for rich, protein-heavy dishes. The acidity cuts through the fattiness of meats like beef and pork, while the tannins bind with the proteins, softening both the wine and the food. The dark fruit notes in the wine can complement the savory and earthy flavors of game and mushrooms.

## Wine making process

The grapes for Barbera d'Alba Gagliasso Vigna Ciabot Russ are harvested at high ripeness with careful selection. Fermentation takes place in stainless steel vats at a controlled temperature of approximately 30°C for 8-10 days of maceration, followed by spontaneous malolactic fermentation in stainless steel. The wine is then aged for 18 months in new French barriques, followed by 12 months of bottle refinement. The estate has modernized its cellar, utilizing thermo-conditioned stainless steel tanks and French barriques.