After the Freisa and the Barbera Amormio, we now turn to the flagship wine of the estate, the Barbera that best represents the oenological creed of Antonio Bellicoso. I'm talking about the Barbera Merum 2012.
Technical Sheet
- Appellation: Barbera d'Asti
- Harvest year: 2012
- Production area: Montegrosso d'Asti
- Soil characteristics: medium-textured chalky calcareous soils.
- Vineyard altitude: 280 m a.s.l.
- Vineyard exposure: east, south and south-west
- Grape variety: Barbera 100%
- Training system: low Guyot at 40 cm, with 7-8 buds per cane
- Planting density: 55 q/ha
- Vine age: 10 years
- Fertilization: natural
- Harvest period: October
- Vinification: steel for 40 days
- Malolactic fermentation: carried out partly in steel and partly in wood
- Rackings: two
- Fermentation temperature: 30-32° C
- Aging: in wood for 15 months
- Bottle aging: 6 months
- Alcohol content: 15.5°
- pH: 3.60
- Total acidity: 6.70 g/l
- Residual sugars: less than 1 g/l
- Dry extract: 35 g/l
2012 Climate trend: a beautiful season, characterised by warm and sunny weather. Budbreak in April, véraison in early August, leading to a warm and very fine end of season. Harvest in October.
Organoleptic Analysis
The Barbera Merum immediately stands out for its deep ruby colour, impenetrable. Great substance, evidenced by a structure of exceptional density that unfolds in the glass. A commanding nose, with an array of aromas ranging from red fruit in jam to black pepper spice, from coffee-like toasted notes to liquorice and darker, earthier hints. On the palate the hard notes still prevail, with tannin and acidity firmly in evidence, despite the alcohol and a truly impressive extractive structure. A very long and magnificent finish with lingering returns of menthol and liquorice.
A wine that undergoes no micro-filtration and will certainly deserve tasting again in the future. I am certain of this, having had the privilege of tasting the Barbera Merum in the cellar since its very first vintage (2006). All still in splendid shape.
A great expression of Barbera and its territory, one that should certainly be appreciated alongside important roasts.
What do you think?
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