Vineyard extension : 2.25.72 ha
Year:: 1951
Alcoholic content:: 13,5% Vol
Grape variety:: Barbera 100%
Vinification: 9-day fermentation with application of manual stirring and délestage. After decantation, 90% of the new wine goes to stainless steel vats and the remaining 10% to wooden casks, where malolactic fermentation takes place. After maturation for twelve months, samplings from all the casks are taken in order to decide the right blending. It is decanted again and let rest for three months before bottling. After three more months of maturation in the bottle, it is finally put to market.
Ageing: over 10 years
Best drinking period: from 2 to 6 years after harvest
Colour: ruby red
Nose: winey with definite noticeable scents of undergrowth, sour black cherry, raspberry and plum.
Mouth: full and soft with taste of red berries and liquorice.Serving temperature: 18-20° C
Matching tips: red meat, pasta dishes and salted cakes.

Reviews

Prize - DOUJA D'OR - National Enologic Contest in 2004

Prize - CITTA' DI ACQUI TERME 2004 - XXIV° selection of wines from Piedmont

Luigi Veronelli - in the guide "GUIDA ORO 2004", indicates our "Barbera vigna veja 2001" as ranking 85/100 (two stars) .

Jorgen Aldirich, reporter for the Danish enologic magazine "VINAVISEN", places (De Bedste) our "Barbera d'Alba vigna veja 2001" on top of the list along with six other producers, asserting that it is among the best Barbera d'Alba at the Barbera meeting 2003.

Barbera d'Alba vigna veja 2001: "Very deep, satured ruby hue. Sweet brown spice and mineral aroms carry a subtle oak accent . A lean entry leads to a firm, moderately full-bodied palate with chunky tannins. A taut structured style with good cut. Drink now or later." RATED: 86 points (Highly Reccomended)
Laverick Charles "TASTINGS" - U.S.A .

Azienda Agricola BUGANZA RENATO *Typical wines from Langhe and Roero - Pieddmont - Italy
Cascina Garbianotto, 4 - 12040 Piobesi d'Alba (CN)- tel/fax +39-0173-619370 - rbuganz@tin.it