While kings and queens want to be seen drinking the glorious Barolo and Barbaresco, they sip on something else behind closed doors. The rumor is that the royals speak highly of nebbiolo but in the royal chambers they choose Barbera for delicious company. Barbera wines don’t have the prestige of the nebbiolo wines. And they’ve gone in and out of fashion through the years.
While Barolo and Barbaresco are known for their royal colors, powerful tannins, and decades of aging, Barbera wines are known for their rich fruits, low tannins, and easy approach to drinking. The truth is that Barbera is a godsend. Its origins can be traced back at least to the 7th century. It grows abundantly and its juicy fruit notes are generous. Its spiritual home is in Piemonte where the finest Barbera comes from.
Battaglio's Barbera vineyards are sandy, fine silt, and calcareous at around 250 meters above sea level on western facing slopes. Carefully maintained using counter-espalier and guyot pruning, yields are kept to 100 quintals/ha. Fermentation and maceration is done for 15-20 days at a temperature of 28-30°C, then the wine is aged 14 months in used French barriques.
TASTING NOTES
Colour: Deep ruby-red when young, often developing garnet hues with age.
Aroma: Intense fruit-forward bouquet—expect ripe red berries like cherries and raspberries. Subtle floral elements and underlying spice, vanilla, and light oak from French barrique aging. Occasional balsamic, earthy or leather hints in older or higher-end vintages, suggesting complexity.
Palate: Medium to full-bodied, juicy and plush with mild tannins—typical for this style. Flavors of dark cherries, berries, with spice, vanilla, and even notes of salted-caramel. Nice balance; bright acidity keeps it fresh, while oak aging adds texture.
Finish: Persistent and elegant, echoing both fruit and oak nuances.
Malaysia
