Mix and match with other Direct wines from this producer for minimum purchase of 6 bottles (or equivalent of 4500mL) per producer. Purchases must be in multiples of 6. Ships directly from winery to you in a few weeks - $4/bottle for 12 (+$2 if order less than $400) or more & $6/bottle for 6 (+$2 if order less than $200) per producer. The $2 surcharge applies to all orders from France.
Our tasting impressions
We deeply admire how Maurizio crafts this beauty. The traditional vinification gets a slight make-over and the result is all about texture and mouthfeel without any overt flavors from oak. It's a very posh, velvety and sophisticated Barbera that can even please those purists among us. It makes us think of Audrey Hepburn in Breakfast at Tiffanys.
About this wine
The Barbera vines for this Superiore were planted 70 years ago in Bricco San Pietro at 380m with a southern exposure. They are trained in the Guyot counter-espalier system. Harvesting is mid-October.
Fermentation, based in tradition, is in steel tanks for 20 days (twice as long as the regular Barbera) at a controlled 28º (3º warmer than the Barbera) with floating cap. Pumping-over is performed three times per day. Aging is a combination of steel tank and mid-sized French oak for 10 months and then finishing in bottle. Superiore requires at least a year including at least 4 months in oak barrel)
About the grape
Barbera is a dark-skinned grape from vigorously growing, easy to manage vines. Barbera wines are high in acidity, low in tannins and light-bodied - although they can give the impression that they are big and hearty because of their purplish-black hue and relative roundness.
Barbera has been experiencing a Renaissance over the last couple of decades due to greater attention from talented winemakers who have discovered how to better craft the wines.
About the vintage
2019 was a challenging vintage but ultimately an excellent one. Yields were down about 15% on average. Growers had to deal with heavy spring rain and some hail. The summer was very hot and rot was a very real threat.
Suggested Glassware: Grassl Liberté
Young, Maurizio Sanso is a third generation grape farmer but he is the first to make wine. His grandparents began as sharecroppers but eventually purchased the property. His parents, Leonardo and Silvana and his sister Lorena work closely with him on the 17ha sustainably-farmed estate producing about 50,000 bottles per year.
Maurizio is fluent in and respectful of the traditions in the Langhe - but he is not bound by them. The vast array of winemaking and aging vessels in his cellar is an indication that he has an adventurous spirit. He also believes in producing each wine in a way that will best convey what its terroir has to offer. Some of these practices might fit into a description of a modernist producer but it is hard to describe this young talent in such a confining and ultimately inaccurate way.
Already gaining recognition in Europe for his precocious talent, Maurizio seems poised for a wider stage. VDLT is pleased to play in role in bringing the wines of Cascina Sòt to the United States.