A Barilea 2019 - Luchin

Description

A Barilea by Cantine Luchin is a red wine born from the fusion between the territory of Nizza Monferrato - the Piedmontese homeland of Barbera - and that of Lavagna , in the Ligurian Riviera di Levante , in the province of Genoa .

Luchin is a historic tavern located in the heart of Chiavari , founded in 1907 by Luca Bonino. Today the restaurant is managed by the fourth generation, who in addition to running the family business, also thought of bringing to light their own cellar in Lavagna - in which the great-great-grandmother Aurelia built and repaired the barrels in the 19th century - to make wine and bottle your own wine . Thus was born Cantine Luchin .

In Barilea di Cantine Luchin it has its origin from the selection of healthy and ripe Barbera grapes from a Nizza Monferrato cru , carefully brought to the Lavagna cellar and vinified by the family with the help of the great Riomaggiore winemaker and winemaker Walter De Battè .

Why you should drink it

The strength of Cantine Luchin 's A Barilea lies in its dualism : it is a wine that combines the typicality of the Nizza Monferrato area and the winemaking tradition of a completely different territory - the Ligurian - with its particularities , traditions and very personal way of making wine . A winning and certainly curious encounter between two regions with great potential , which by communicating and blending together give life to a product that has a little of one and a little of the other within it.

When to uncork it

When you are on holiday by the sea and you want to drink a wine that has both strength and elegance , drink A Barilea by Cantine Luchin . Sea breeze and a good red , let's change the patterns !

How to drink it

Good to drink young , but able to evolve well if left to settle in the bottle. Drink it at a red temperature in winter, between 16 ° and 18 ° , but don't be afraid to cool it a little if you drink it in summer .

Vinification and Aging

It is left to macerate on the skins for about two months and then aged in 550-liter Slavonian oak barrels for about three months . Decanting in steel follows.

It is bottled about a year after the harvest and left to rest in the bottle for a year before being placed on the market.

Territory

The grapes come from a cru of Nizza Monferrato , in the province of Asti , in Piedmont. The beating heart of Barbera production , Nizza Monferrato is one of the most important places of Italian wine production.

Soil

The territory of Nizza Monferrato is characterized by the presence of different types of soil : sands , sandstone , limestone , clay and silty marl .