# Cagliero Barbera d'Alba Superiore (2019)

- **Producer:** Azienda Agricola Cagliero
- **Colour:** red
- **Type:** still
- **Grapes:** Barbera
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €26
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** red plum, black cherry, red cherry, black plum, vanilla, cedar, cloves, chocolate, tobacco, earth, leather

## About this wine

Cagliero Barbera d'Alba Superiore 2019 is a red wine from the Alba sub-region of Piedmont, Italy. Produced by Azienda Agricola Cagliero, a family with winemaking roots dating back to the 16th century, this wine embodies a revival of ancestral traditions. The 'Superiore' designation signifies a higher quality standard, achieved through meticulous vineyard practices and extended aging. The 2019 vintage benefited from a favorable growing season in Piedmont, characterized by a warm summer following a cool spring, contributing to the wine's development.

## Interesting facts

- Cagliero family winemaking history dates back to the 16th century.
- The 'Superiore' status requires stricter quality controls and extended aging.
- Vineyards are situated on south/south-east facing hillsides at 300m altitude.
- The wine undergoes malolactic fermentation for added complexity.

## Food pairing

The wine's vibrant acidity cuts through the richness of fatty meats and creamy sauces, while its structure and tannins complement the protein in dishes like braised lamb and beef stew. The fruit notes in the wine can harmonize with the sweetness of fruit-based sauces or the earthy notes of game.

## Wine making process

The production of Cagliero Barbera d'Alba Superiore begins with meticulous vineyard care, including stringent thinning of grape bunches to ensure high-quality fruit. Harvest typically occurs in late September or early October. Fermentation takes place in steel vats at controlled temperatures for 15-20 days with maceration. Natural malolactic fermentation follows in a temperature-controlled environment. The wine is then aged in French oak barrels for 12 months, with an additional 8-12 months of bottle refinement before release.