Barbera del Monferrato 2023 - Tenuta Migliavacca

Barbera del Monferrato - Tenuta Migliavacca

The Barbera del Monferrato by Tenuta Migliavacca is a red wine based on the grapes of the same name which come from approximately 35-year-old vineyards located on calcareous-clay soils. The winemaking takes place with fermentation in 60 hl Slavonian oak barrels and maceration on the skins for 12-15 days. Aging in the same containers for 6-12 months. A red wine with character, which embraces the mouth to envelop it with full-bodied persuasiveness, pampers it with relevant acidity and abandons it with a nervous and classy finish, worthy of a thoroughbred Barbera.

Service

We taste it at a temperature of 16/18° in tulip glasses. Daily wine, but left to rest in the cellar a few years can give beautiful emotions. It is advisable to open it a few minutes before tasting.

Pairings

To drink with tajarin with meat sauce, with boiled meat, to try with a plate of aged cheeses.

Cellar: Tenuta Migliavacca

Located on the first hills of Monferrato Casalese, near the city of Casale Monferrato, Tenuta Migliavacca was born when Enrico Brezza, in 1921, decided to purchase this elegant villa with approximately 7 hectares of land. I then pass in succession to Andrea, who, in 1933, planted the first vineyards and built the first cellar. It was Luigi, Andrea's son, who later increased the vineyard area to 35 hectares in the early 1960s. It is the year 1964 and we find ourselves faced with the first company in Italy to apply the principles of biodynamic agriculture, thanks to the conversion carried out by Luigi, who in addition to being the father of this production philosophy, was the mentor of many vignerons such as Stefano Bellotti. Today run by his son Francesco, who cultivates 50 hectares (13 of vineyards and the rest for hay and cereals) always in this land cultivation system where cattle breeding is fundamental, as they transform agricultural production into organic substance for fertilization the vineyard land starting a new life cycle. A self-sufficient system is therefore created where production and consumption are produced in a closed cycle. The harvested grapes ferment in wooden barrels, the fermentation is spontaneous with natural yeasts and a small quantity of sulfur dioxide is used based on the quality and health of the grapes. The wines thus obtained are refined in wooden barrels and bottled without fining or filtration. Result: if Barbera is a beautiful wine, Fracesco Brezza's grignolino is a tribute to pleasure.