Ellena Giuseppe
BARBERA D’ALBA 2022
BARBERA D’ALBA 2022
Varietal: Barbera
Region: Piedmont,Langhe
Country: Italy
Volume: 750ml
Barbera rarely is taken seriously by the majority of the wine trade, and this is sad. When at its best and can be full of intense fruit and tannin all the while having bright acidity to keep it refreshing. It is one of the few grapes in Piedmont that can also take a fair bit of oak and still remain true to itself. Matteo had learned two different schools of thought with Barbera working with Giacomo Bologna (classic) and Elio Altare (modern). His Barbera, in style, slides in between the two, leaning a bit to the classic. Matteo describes Barbera as ‘friendly’ and it’s a wine that is best shared with others.
The Barbera hails from a single vineyard, aptly named ‘Paradiso’, situated at 650 feet in elevation, located in the La Morra area of Piedmont. Whereas many Barberas will get hammered with oak, often time in new oak, Matteo is wanting to show the freshness and varietal character of Barbera though the use of a majority stainless steel. The grapes were picked at optimum ripeness and entirely de-stemmed. The juice sat on skins for a week with frequent cap punch-downs. Fermentation occurred with wild yeasts. After a gentle pressing it was transferred back to tank for malolactic fermentation to occur naturally. The wine was then racked into 2nd passage barriques for 3-4 months. The wine was then bottled without fining or filtration and just a small addition of sulfur.
Tasting Note
A vibrant ruby red with clear crimson tones. The aromas are bold yet balanced, with hints of rose, earthy woods, and a touch of exotic spice. It’s got a rich bouquet that’s softened just enough to be smooth. The structure is strong, balanced out by a bright, fresh acidity. Taste-wise, think Morello cherries and plum jam, with a long finish that brings to mind dried grapes.
Vineyard: Paradiso Vineyard
Vine Age: 18-years-old
Soil Type: Calcareous clay
Viticulture: Practicing organic
Fermentation: Native – stainless-steel
Skin Contact: 7 days
Aging: 3-4 months in 2nd-use French oak barrels
Alcohol: 14% pH: 3.45
Total Acidity: 6 g/L
Total SO2: 65 ppm
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About Winemaker
Ellena Giuseppe
Agricola Ellena Giuseppe is located in the prized commune of La Morra. The property is 15 hectares with five under vine and eight hectares of hazelnuts. From 1966 through the mid-2000s the Ellenas sold fruit to local co-ops. That all changed when young Matteo took over the property with his father in 2009. Today, three generations work side by side weaving tradition and innovation. Matteo worked for both Elio Altare of La Morra and Giacoma Bologna of Rocchetta Tanaro, bringing a bit of style from both of these producers and fusing modernity with classic. In 2023, Matteo was named the President of the Cantina Comunale di la Morra, the official consortium of La Morra producers established in 1973. This is a big honor, as Matteo follows in the footsteps of Lorenzo Accomasso, a true Barolo legend.
The viticulture is quite traditional and was the first thing Matteo went to work on upon taking over the reins from his father. They have converted the vineyard to practicing organic viticulture, with manual weed management and practicing sexual confusion in the vineyard, curtailing savage moths from destroying the vineyard. Low yields are obtained through multiple shoot thinnings, intensifying the fruit when necessary. In the cellar everything is vinified the way it should be. The younger wines are given soft handling with higher temperature ferments and shorter time in oak, if it sees wood at all. The Baroli are macerated for 60+ days on the skins and held traditionally in botti with a bit of barrique. Primary and malolactic ferments are carried out with indigenous yeasts and the rackings are limited in order to lessen the use of sulfur dioxide.
If there was one story to tell about Ellena Giuseppe, it would be one of accessibility. Ellena Giuseppe represents some of the best value you can find in Barolo today, and the Giuseppes should be proud that their family legacy continues in Matteo’s very capable hands.
So..What's natural wine again?
- No synthetic molecules in the vines
- Plowing or other solutions to avoid chemical herbicides
- Use of indigenous yeast
- Handpicked grapes
- Low to no filtering
- Low to no sulfites
- Winemaking that respects the grapes: no pumping or rough handling
of the grapes - no micro-oxygenation
Not all of our wines are natural; some are simply organic or sustainable.
However, they're all delicious and good for you!