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2006 Cantine Sant'Agata Barbera d"Asti Cavalé
Country: Italy Rating: -
Wine Type: Red Rating: -
SKU: SKU16311
Weight: 3.50 lbs Available: 24
Your Price: $30.95 Quantity:


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Producer:
Cantine Sant'Agata 		Winemaker:
Claudio Cavallero
Importer:
Vintners estates Direct Importing 		Production:
Grape Varietals:
Name Annunciation Percentage Description
Barbera
(bar-BEAR-ah)
100%
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Barbera
Description:
The "Barbera d'Asti" has always been a young, fresh and fruity wine. The Barbera grape is the most popular and widespread vine in Piemonte. The Cavallero family produces three expressions of Barbera, "Baby", "Altea" and Cavalé. As children, when the Cavallero brothers would walk to the village, people called them "Caval" a dialect expression for the family name. At first they were annoyed but as the years passed they embraced the name and became proud of it. Today they have crested their best Barbera "Cavalé" to reflect the family pride in their heritage, a commemorative wine, restricted to "five-star" vintages, that carries the name of their family as it is pronounced in their village.
Winery:
Giuseppe Cavallero began his winemaking as a result of a quirk of fate over his health problems. He moved to Liguria by the sea in the 1970s where he developed his customer-direct wine sales. In the 1980s Giuseppe started construction on a new, modern winemaking cellar, located in the middle of the estate vineyards, with up-to-date equipment capable of producing wine of the highest quality possible. In the early 1990s, the two Cavallero brothers, Claudio and Franco, began to take over the reins of their father's enterprise. In 1992, the brothers renamed the estate Cantina Sant'Agata, named after a small votive marker opposite the winery erected by a wealthy local family in gratitude for divine favor. The two brother divide up the responsibilities, with Claudio becoming the talented winemaker and Franco directing marketing and sales.
Vinification:
The grapes are de-stemmed, pressed and fermented in stainless steel tanks at a temperature of 28-30 degrees C for 14 to 16 days. Malolactic fermentation then takes place, after which 70% of the juice is transfer to French oak barriques (225 lt.) with 30% being aged in two to three year old barriques for about 18 months. After the barrel aging, the wine is bottled and aged for at least 4 months before going to market.
Bouquet or Aromas:
The wine is ruby red, purple garnet, with hints of appealing morello cherries and vanilla bean. Notes of warm earth, dry flowers and well structured deep black berry fruit, integrated spices and just a hint of black pepper. The bouquet is well structured, with defined tannins that are balanced with the fruit, giving the wine a quite dense nose that is inviting and appealing to the senses.
Taste:
On the palate, the wine follows through with all the wonderful notes of earthiness, deep black berry fruit of cherries, vanilla, dry flowers and just that hint of black/white pepper. The concentration of the fruit is very dense and well balanced with the tannins, a real mouth full that leaves you wanting to imbibe more.
Pairings:
This Barbera is excellent with old style Piedmont fare such as rice, pasta and every variety of meat. Italian stuffed pasta called "agnolotti", and is at its best when served with grilled roasted or stewed meats.
Cheese Pairing:
Parmigiano-Reggiano
 
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