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produced in vineyards that are part of the right bank of the Tanaro river, an area also
famed for incredible quality driven local hazelnuts production.
Quoting Eric Asimov in one of his famous articles published on The New York Times: "Of
Barbera and Dolcetto, it's always seemed to me that Dolcetto was the less appreciated.
For better or worse, Barbera producers have taken their stabs at transformation, trying
to make age-worthy wines reared in oak barrels, and charging prices that reflect their
ambitions. Some have succeeded admirably, though I generally prefer the simpler
versions for their vivacity and clarity. But Dolcetto - thankfully, perhaps - has not
been favored with similar efforts at improvement. Instead, it is almost always free of
the blemishing of new oak flavors. Left to its own devices, Dolcetto offers what
naturally makes it so winning: an object lesson in the very Italian push-pull of blending
bitter and sweet flavors, along with an earthiness and a rounded, lightly tannic
texture". Enough said!
ODE TO BARBERA: Stroppiana decided to produce two different Barberas: the tank
version made its debut recently in 2015 (only 300 cases produces) as an expression of a
fresher and fruit forward style. On the other hand the Barbera d'Alba Superiore Altea,
named after the couple's daughter, carries more layers of structure and complexity due
to the barrel ageing and is released later during the year compared to the one raised in
steel vats.
Quoting Dario "I like approachable wines to be enjoyed with lively pleasure, possibly
shared with your beloved ones in every occasion and beefy, super extracted Barberas
are not part of my wine culture". Linking Eric Asimov's quote with the one from Dario,
it is almost a natural consequence that the Stroppianas never embraced the Barbera's
new wave emerged in the late 90's marked by the distorted use of the new oak as a
modern interpretation to please certain palates.
Barbera is always been a popular wine in Piemonte, a classic hosteria style pleasure just
perfect to match local food. The Barbera del Monferrato is the most drinkable, with a
pronounced acidity and cherry highlights, while Barbera from Alba is more dense, dry
VERDUNO
LA MORRA
RODDI
CHERASCO
BAROLO
NOVELLO
MONFORTE
D'ALBA
GRINZANE
CAVOUR
DIANO
D'ALBA
CASTIGLIONE
FALLETTO
SERRALUNGA
D'ALBA
and full of polyphenols and structure,
just like the Nebbiolo, benefits from
heavier soils made of clay and
limestone.
KING BAROLO: Stroppiana produces 3
tiers of Barolo starting with Leonardo
(named after the couple's son) coming
from the youngest vineyards (1996) in
Rivalta di La Morra and Verduno. This
wine is meant for midterm cellar
ageing, while Barolo Bussia, Barolo
Bussia Riserva and Barolo San
Giacomo, are all to be considered cru
areas and capable to reach their own
30 years long lifespan.
The Bussia vineyard, in the commune of Monforte d'Alba in Barolo, is a very long
stretched area from the town of Monforte d'Alba in the very south of the Barolo regionView entire presentation