Red

Sei Vigne Insynthesis

By Vinchio Vaglio, Monferrato, Piemonte, Italy

Vinchio Vaglio Sei Vigne Insynthesis

In 2001, the magnificent adventure of the ‘Vigne Vecchie’ was joined by a new wine that aims to be the highest quality level reached by a Barbera: the ‘Sei Vigne Insynthesis’. A concerted effort is made between oenologist and agronomist, and some of the best vineyards are identified which are chosen each year to make a synthesis, hence the name.

Tasting notes

The wine has a ruby red colour with purple hues. This Barbera is surprising for its aromas with slight toasted notes, precious to the taste for its elegance, hints of syrupy fruit and the silkiness of the tannins. It is a wine which gives great emotions like some of meditation wines especially tasted at the end of a meal or by itself.

Pairs well with

Roasted meat, game, fondue (preferably with white truffle), mature cheese. Perfect pairing with the classic “bollito di bue grasso” Piedmontese (a fatty castrated ox of at least four years old only breed with natural products). An unusual combination after a meal is with dark chocolate and even a cigar, in this case strictly Tuscan.

Technical details

Style
Red
Denomination
Nizza Riserva DOCG
Grape
Barbera
Production area
Monferrato
Harvest
The grapes come from vineyards around 60 years old. After the green harvest of nearly 50% and a careful selection, the grapes are hand harvested and collected in perforated crates to preserve their integrity the early morning and delivered to the winery in the afternoon.
Vineyard planting
Around 60 years old
Vinification
After crushing and destalking of the grapes, the must is sent to temperature controlled horizontal tanks. The alcoholic fermentation and ma- ceration last around 10 days at an initial constant temperature of 24 °C, which gradually rises to 28 °C. This process allows the wine to obtain excellent aromas and to extract the polyphenolic substances from the skin. The malolactic fermentation takes place immediately after the alcoholic fermentation in stainless steel tanks at a constant temperature of 18 °C. At the end of the winemaking process, the wine goes into new and second years French barriques for about 20 months. The wine remains in cement tanks for another month prior to bottling, followed by 24 months of bottle ageing.
Serving temperature
18 °C.

More from Vinchio Vaglio