Your new pizza wine discovery! Or bring on the spicy meatballs with “gravy”!
The father of Riccardo Seghesio bought the estate in 1964 after the sharecropping system ended. Over the years more vineyards were gradually added to total 9.5 hectares (3 hectares of Barbera). Riccardo and his brother Aldo first bottled the 1990 vintage of Barbera and Dolcetto, and the 1988 vintage of Barolo La Villa. The first part of the new cellar was built in 1997 and a second part was added in 2003.
Aldo has passed away, but Riccardo is supported by his nephews Marco and Sandro, who both work the vineyards and the cellar.
Organic farming practices. 100% Barbera. A spontaneous fermentation on the skins for 5-8 days, maturation in stainless steel tanks for 12 months. 100% Malolactic fermentation.
“This red shows density and a lightly grainy texture framing the black cherry and blackberry fruit. Flashes of earth and mineral add depth. Pair with roasted rabbit or pheasant. Drink now through 2023. 1,250 cases made, 300 cases imported.” 89 points, Wine Spectator— BS (Web only 2019)