# Piemonte DOC Barbera Appassimento (2023)

- **Producer:** Ricossa Antica Casa
- **Colour:** red
- **Type:** still
- **Grapes:** Barbera
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €11
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** cherry, plum, blackberry, violet, blackcurrant, vanilla, dried fig, almond

## About this wine

Ricossa Antica Casa's roots trace back to the late 1800s when the family operated an award-winning distillery on the outskirts of Asti. Today, this historic legacy of Piedmontese hospitality is translated into contemporary winemaking. Located in the Asti and Monferrato hills of Piedmont, the estate spans 74 hectares arranged in a natural amphitheater. This wine represents a unique innovation in the region, bringing a rich, expressive style to a classic local grape variety.

## Interesting facts

- Ricossa was the pioneer in applying the Veneto-style appassimento (air-drying) technique to Piedmont's Barbera grape.
- The idea was born during a scorching summer when the resilient Barbera grape thrived despite drought conditions.
- The estate's history began in the late 19th century as an award-winning distillery near Asti before transitioning to wine.

## Food pairing

The wine's medium-dry sweetness, full body, and vibrant acidity make it an excellent match for rich, savory dishes. The natural acidity of Barbera cuts through the fat of rich meats and creamy cheeses, while the concentrated fruit profile and touch of residual sugar complement sweet-savory elements like fruit reductions, game, and pungent blue cheeses.

## Wine making process

The grapes are hand-harvested in mid-September using small 5-kg crates to prevent premature crushing. The whole grapes are then laid in a ventilated, temperature-controlled drying room (fruttaio) for 5 to 6 weeks, allowing them to slowly dehydrate and concentrate sugars and flavors. Following this appassimento process, the grapes undergo fermentation in stainless steel tanks at 26-30°C for approximately two weeks. The wine is aged for at least six months in stainless steel tanks to retain primary fresh-fruit definition, followed by a minimum of two months of refinement in the bottle.