Domenico Clerico - Barbera d'Alba Trevigne 2007 Ml. 750
For some time, my father was growing grapes that he bestowed to the wine cooperative, and a modest amount of fruit that he sold to the markets of the area. It was a typical, small farm in Piedmont, of about 4-5 hectares of land. In 1976, he asked me if I wanted to take over the reins of the company. I agreed, along with my wife Giuliana, to begin this great adventure ...
Since the beginning I have prioritised working amongst the vines, convinced that to get good wines you must care for the vineyard with love and dedication, establishing an deep connection with the land and a continuous exchange of learning and understanding the needs of the vine in every moment throughout the year.
And so, following my adventure to choose to start producing great wines, I was faced with the need to buy new vineyards, well positioned among my favourite crus. In 1977 I purchased a small plot in the heart of "Bussia", which allowed me to produce my first Barolo "Bussia Briccotto". A few years later, I was able to obtain an amazing vineyard in the "Ginestra" cru from which I started to produce my Barolo "Ciabot Mentin" and shortly after, another vineyard in this same beautiful cru, from where I get the Barolo for "Pajana." In 1995 I selected a piece of land in another cru called "Mosconi" and so began the life of my Barolo "Percristina."
With a lot of hard work and determination, we were able to build a company that today consists of approximately 21 hectares and a total production of 110,000 bottles per year.
Not satisfied, during the period between 2005 and 2006, I searched long and hard for a new goal that would give me the right stimulus to put me, once again, challenge myself further. And so my Barolo was created from Serralunga D’Alba, a commune very close to Monforte d'Alba, but in some ways very different. It takes its form as Aeroplanservaj.
"The older generation: Why do you think that the older generation was not planting vines of Nebbiolo below 150 meters above sea level and not above 450 meters? Why was the south-east aspect favoured over the other aspects? It is because the experience gained over generations taught us that Nebbiolo performs best at that altitude, and that that aspect allows the optimum synergy between the vines and other crops planted between the rows such as corn and broad beans, which are fundamental to our livelihood! ".. .
My goal as wine producer should only be to highlight the potential of our land. Here, each vineyard has its own particular character that I want to express at its best in my wine.
|Ageing and Fining||12-16 mesi in barriques di rovere francese 50% nuove - 50% secondo passaggio|
|Color||Dark ruby red|
|Aroma||Dense, with scents that remind of blackberry, mint flower and vanilla cream|
|Taste||Full bodied, fresh with tannins and good acidity, old vine minerality extending into a long finish|
|Serving temperature||16°-18° C.|
|Blend description||Nebbiolo 100%|
|Matching||Ham & Salami / cured meats, Agnolotti (stuffed meat and rice pasta, typical from Piedmont Region), Pasta made with egg, Pasta with sauce, Red meat, Grilled meat, Game, Cured cheeses|
|Ideal with||Pasta Meatr, Meat Read, Cured cheeses|
|Classification||Barbera d' Alba DOC|