# Vigna del Noce

- **Producer:** Azienda Agricola Trinchero
- **Colour:** red
- **Type:** still
- **Grapes:** 100% Barbera
- **Region:** Piemonte, Italy
- **Style:** Natural
- **Alcohol:** 15.0%
- **Average price:** €58
- **Contains sulphites:** Yes
- **When to drink:** Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** dark cherry, plum, spices, moist soil, sweet tobacco, worn leather, autumn leaf, smoke, anise, nuts

## About this wine

Vigna del Noce by Azienda Agricola Trinchero is a distinguished Barbera d'Asti Superiore DOCG from Piedmont, Italy. The wine originates from a historic vineyard plot, with vines planted in 1929 by the Trinchero family patriarch. This single-vineyard bottling is a testament to the estate's long-standing commitment to producing Barbera wines of exceptional quality and aging potential. Azienda Agricola Trinchero, now in its fourth generation under Ezio Trinchero, has been a pioneer in the region since the 1920s, recognized for its traditional, low-interventionist approach to winemaking. The estate's vineyards are farmed organically on clay and limestone soils, contributing to the wine's concentrated character. Vigna del Noce embodies the winery's philosophy of respecting terroir and tradition, aiming to showcase the full potential of old-vine Barbera.

## Interesting facts

- The 'Noce' name refers to walnut, a recurring theme in Trinchero's wines.
- Vigna del Noce vines were planted in 1929 by the winery's founder.
- Some special releases have been aged in chestnut barrels, adding nutty notes.
- Trinchero was the first winery in Asti to market Barbera for extended aging.

## Food pairing

The wine's full body, firm tannins, and high acidity are well-suited to rich, protein-heavy dishes. The tannins bind with proteins in the meat, softening the wine and cleansing the palate, while the acidity cuts through fattiness. Savory and earthy notes in the food can complement the wine's complex aromas.

## Wine making process

The winemaking process at Azienda Agricola Trinchero for Vigna del Noce is deeply rooted in tradition and minimal intervention. Grapes are hand-harvested from old vines. Fermentation is spontaneous, utilizing indigenous yeasts in concrete tanks, followed by an extended maceration period, often lasting 35-40 days, to maximize extraction of color, tannins, and flavor compounds. The wine is then aged for an extended duration, typically in large, neutral Slavonian oak casks ('botti grandi'), which can last for four years or more. This slow maturation allows for the development of complexity without overt oak influence. Finally, the wine is bottled unfined and unfiltered, often with minimal or no added sulfur, preserving its natural character and integrity.