Barbera Rosato Andrea Scovero 2022
£19.95
Supplied by: Buon Vino | Delivery Details
Perfect for: A hearty dinner
Looks, Smells, Tastes like: Funky, Wild, Fresh
Barbera Rosato Andrea Scovero 2022, natural Barbera Rosato, unfiltered, unfined, low sulphites, a wine with a funky edge but a delicious freshness and fruitiness.
This is an incredibly characterful Rosato, made in the ‘Cerasuolo d’Abruzzo’ style, quite full bodied, with some maturation 40% in steel tank, 30% in amphora, 15% in old oak barrels, 15% in new acacia barrels for approximately 6 months.
The fruit for this Civee actually comes from vines in the Colli Berici in the veneto. The character is 100% Scovero, a little funky round the edges but very tasty and moreish, with some Agnolotti stuffed with Rabbit or Veal, this would be excellent.
Is Vegan? Yes
Bottle Size 750ml
Production Method Natural, Organic
Producer Andrea Scovero
Country Italy
Region Piemonte, Italy
Vintage 2022
Wine Type Rose Wine
Wine Style Full bodied
Grape Barbera
Alcohol 14% ABV
Maturation 40% in steel tank, 30% in amphora, 15% in old oak barrels, 15% in new acacia barrels for approximately 6 months
Total Sulphur 55mg/l
Annual Production 0 - 5,000 bottles
Ageing Potential 5 years
Food Matching Antipasti, Anything and Everything, Charcuterie, Oily Fish, Red Meat
Producer Information:
Andrea Scovero is a third generation wine maker in Bionzo, a small village next to Costigliole d’Asti, nestled in the hills of Asti. The vines and old farmhouse where you find the winery and his home are at about 200-300 metres above sea level. The 50 year old Barbera vines he farms are in a kind of Amphitheatre shaped bowl, which is where the wine Barbera originally called 'Ciapin' takes its name, 'Ciapin' meaning Amphitheatre in dialect.
Andrea is no suave, sophisticated Piemontese wine maker like Giorgio Rivetti at La Spinetta. No, Andrea is a farmer and an artisan through and through. He is a big guy, warm hearted and friendly but quiet and softly spoken. He makes wines without any intervention in vineyard and cellar, something he tells me is still very rare in Piemonte where large companies and conventional practice still hold sway. Andrea has to discard the fruit from the last row of vines in each harvest as these vines absorb the contamination from the neighbouring growers, some of which are literally a few metres from his own.
He is a committed natural grower and has stuck to his principles even when the prevailing wind is not in his favour. His wines are different from vintage to vintage. They are authentic, you might say a little rustic, but honest, gutsy and hearty. Both Barbera and Rosato are excellent but his Nebbiolo is something particularly fine, especially when considering the modest price for a production of only 1500 bottles a year.
