2010 Uvaggio Barbera

96% Barbera - Leventini Vineyard
4% Primitivo - Bella Vigna Vineyard
100% Lodi appellation

 Our mature vines are grafted to an old clone which has been cultivated in the Lodi area since the 1880’s.

The fermentation was with a yeast strain that was isolated in Barolo and immediately following fermentation and pressing, it was filled to barrels for a malo-lactic conversion in wood.

Aging was for almost one year in cooperage consisting of 24% new French oak, 24% newer French oak, with the balance in newer, though relatively neutral, oak.

Bottled in August 2011; 13.4% alcohol, pH 3.59 & TA 6.1 g/l

Rich, deep and structured; with subtle berry aromas and flavors, a hint of chocolate, plus those of ripe stone fruits like cherries and plums; with a lingering, complex finish.

Uvaggio Barbera Press

"Superfresh raspberry aromas, rich cherry flavors and a texture that helps all that fruit cling to the palate make this medium-bodied wine compelling. It feels firm and structured due to good acidity, which supports the surprisingly bright and layered fruit flavors very well." — Jim Gordon


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"Fresh and balanced with bright red and black fruit flavors, this will be fantastic with all kinds of meat, fowl and mushroom dishes. Tangy acidity and firm, refreshing tannins keep this medium-bodied wine lively and mouthwatering from the first sip to the last." — Jim Gordon


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"A great-value Barbera sourced from Lodi and entirely barrel-aged, Uvaggio’s Italian red is very savory and rich with a mix of leather, cherry, chocolate and perfume. With a small amount of Primitivo in the blend, it’ll accompany meats and pastas in red sauce as well as drink nicely on its own, the acidity standing up to a wide range of earthy dishes. " — Virginie Boone


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"A full hit of blackberry and black cherry kick things off right in this Lodi Barbera, followed by flavors of Dr. Pepper-like spice and chocolate, with a silky, smooth finish. This lovely wine would be happy served alongside a heaping plate of lightly herbed, red-sauced pasta and pizza." — Virginie Boone


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