Red
Campii Raudii
By Olivero Mario, Barolo, Piemonte, Italy
The most ambitious Barbera in the range, from a low-yielding vineyard in Roddi and aged 18 months in French oak barriques. The label shows a Roman helmet, recalling the battle of Campi Raudii in 101 BC.
Tasting notes
Intense ruby red with violet reflections. Blackberry with roasted coffee, tobacco, ink and spices. Rich, warm and full-bodied on the attack, evolving into a long, finely tannic finish supported by Barbera's acidity.
Technical details
- Style
- Red
- Denomination
- Barbera d'Alba Superiore DOC
- Grape
- Barbera 100%
- Production area
- Roddi, 270 m above sea level
- Soil
- Silty and calcareous (PDF), marly (page), from the Sant'Agata Fossili Marls
- Exposure
- West
- Vineyard planting
- Vineyard in Roddi on marly soils with low yields; first vintage 2003
- Vinification
- Grapes hand-picked in small crates, softly crushed and destemmed, fermented at controlled temperature with about 15 days of skin maceration, frequent pumping over and gentle manual punching; malolactic fermentation takes place naturally. Aged 18 months in French oak barriques, some of them new. Natural cork; 4,000 to 5,000 bottles.
- Serving temperature
- 17-19 C
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