Posted By Joel on August 3, 2009

Elio Altare Barbera d’Alba 2005, DOC

Beauty will result from the form and correspondence of the whole, with respect to the several parts, of the parts with regard to each other, and of these again to the whole; that the structure may appear an entire and complete body.

*……..Andrea Palladio, The Four Books of Architecture (1570)

Good wine and architecture - wine and art, in fact - are not so different at their core, are they? The ideal of Beauty translates across mediums, recognizable in its many forms and perspectives. Palladio would surely have appreciated the beauty in balance and form of Elio Altare’s Barbera D’Alba !

In case Elio Altare has somehow slipped beneath your wine lover’s radar, Altare has been a creative, innovative force in Piedmont winemaking, especially within the Barolo zone, and is known for producing lush, elegant, expressive wines. Altare’s innovations - the use of rotary fermenters and barrique aging to name two - have earned him an association with “il modo nuovo” of winemaking. It is of no matter if I sympathize with modernist or traditionalist beliefs in terms of my vino: I recognize the beauty of Altare’s wine in either case.

The Altare estate consists of 10 hectares located in the commune of La Morra in the Piedmont region of Italy, including vines in the famous Arborina and Brunate crus. Vineyards are planted in greatest measure to Nebbiolo, followed by Dolcetto, Barbera, and a small bit of Cabernet Sauvignon.

Altare’s farming philosopy leans more toward the organic and he has invested in professional consultation aimed at preserving the soil’s ecosystem. For more than 3 decades no chemical herbicides or fertilizers have been employed, the Altare estate using cows to produce manure for its own uses. Only sulpher and copper based vine treatments are administered and So2 doses used in the wines are kept at low levels.

Barbera grapes for Altare’s Barbera d’Alba are grown on 2.5 hectares of south-east / east exposed vineyard with vines averaging 10-30 years of age in mixed soil of sand and clay at 250-280 meters altitude. Maceration is carried out over 4-5 days in temperature controlled rotary fermenters and the wine is then aged in French barrique for 5-6 months.

Tasting Notes / Impressions:

Spectacular pomegranate-colored reflections ornament the wine’s purple core. Perfumed with aromas of dark berries and sweet spice. My sense of touch was immediately turned on by the wine’s inviting warmth and voloptuous softness in the mouth. Sensational, concentrated red berry fruit, superbly balanced acidity and tannins that continue right through a long, satisfying finish, in a final impression of balance, form, and flavor.

Food Pairing Suggestions:

MEATS: try with a bison burger covered with sauteed mushrooms and melted gorgonzola cheese (beef works well, too), or stews of boiled beef, pork, or chicken; RISOTTO / POLENTA: beef broth-based risotti, arancini, or polenta served with leek sauce or meat ragu; PASTA: tagliatelle with mushroom sauce & parmigiano reggiano, tortellini or gnocchi with meat ragu; OTHER: cured meats and medium aged cheeses, onions stuffed with veal & breadcrumbs, hearty bread & cheese soup, classic “bagna cauda” and, of course, pizza !

For an eclectic, international food pairing, try this wine with Chinese or Thai wide noodles, aka “chow fun” noodles, served with brown sauce flavored with meat or mushroom!

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*Source of quote: Sprezzatura, p.221, authors Peter D’Epiro and Mary Desmond Pinkowish

Categories: $ (Under $25), Piedmont, Uncategorized, Wine
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