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BARBERA D'ALBA BONGIOVANNI DOC 2018

BARBERA D’ALBA BONGIOVANNI DOC 2018

£25.50£153.00 (Price for a single bottle) immediate availability

Easy-to-love red wine from the same hills that produce some of the finest wines in Italy, look no further than the underappreciated Barbera grape. Barbera is the third most-planted red grape variety in Italy (after Sangiovese and Montepulciano). It produces good yields and is known for deep color, full body, low tannins and high levels of acidity.
Clear
Minimum quantity: 6 pcs
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CHARACTERISTICS:
Designation Barbera d Alba DOC
Grape Types 100% Barbera d Alba DOC
Region Piedomont (Italy)
Alcohol content 14-15%
Bottle Size 75 cl Bottle
Number of bottles produced  10.000
Aging containers
225 liters French oak barrels
Aging
When the grapes are perfectly healthy the wine is passed in barrique barrels to finish the alcoholic fermentation and to continue the malolactic fermentation.
Refinement Since 2002, this Barbera stays in the containers until the end of the summer of the second year after the harvest
SKU: barbera-bongiovanni Category:

Additional information

Weight 7 kg
Dimensions 26 × 16 × 32 cm
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Sommelier's Description

Colour  Intense purple red.
Scent The fruity smells of the Barbera and its toasted scent derived from ageing confer it a flavor reminding of sour black cherry in alcohol and cocoa
Taste Its structure is significant, sustained with the vivid acidity typical of this wine even in years of optimal ripening

The Cascina Bongiovanni vineyards are located in the heart of the Langhe, in the Barolo production area and more specifically in the municipalities of: Castiglione Falletto, Serralunga, Diano, Roddino and Monforte. These are very strong soils, capable of characterizing the wines produced on them.

The management of the vineyards is carried out mainly through manual operations, with the utmost respect for the environment and its products. From the nutrition of the vine roots to the labeling of the bottled wine, passing through the production of the sugary bunches and their consequent transformation, all phases of the process must be resolved in perfect harmony.

Matching recipes

MUSHROOM RISOTTO

INGREDIENTS:

  •  2 Tbsp butter
  • 2 cups flavorful mushrooms such as porcini, shiitake, chanterelle, or oyster mushrooms, cleaned, trimmed, and cut into half inch to inch pieces
  • 2/3 cup brandy, vermouth, or dry white wine
  • 5-6 cups chicken stock
  • 1/3 cup of peeled and minced shallots (OR 1/3 cup of yellow or white onion, finely chopped)
  • 1 3/4 cups arborio rice or other risotto rice
  • 1/3 cup freshly grated parmesan cheese
  • Salt and freshly ground black pepper
  • 2 Tbsp chopped fresh parsley or chives

    HOW TO COOK

    Bring stock to a simmer in a saucepan. Sauté the mushrooms: melt the butter in a wide saucepan over medium-high heat. Add mushrooms and shallots and sauté about 5 minutes (if using chanterelles, dry sauté first for a minute or two and let the mushrooms cook in their own juices before adding the butter).
    Add the rice and stir to combine. Add brandy, bring to a boil, and reduce liquid by half, about 3-4 minutes.
    Add 1/2 cup of stock a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly — stirring sloughs off the starch from the rice, making the creamy sauce you’re looking for in a risotto. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 25 minutes. The rice should be just cooked and slightly chewy. Stir in the parmesan cheese and season to taste with salt and pepper.

    Garnish with chopped fresh parsley or chives.

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