Pre Phylloxera Barbera d’Alba DOC 2024 - Elvio Cogno x 6

Why the Winemaker Recommends La Barbera d'Alba “Pre-Phylloxera” Elvio Cogno

It is a true oenological rarity, produced from a centenarian vineyard of own-rooted vines (meaning vines that are not grafted onto American rootstocks, having survived the scourge of phylloxera thanks to the natural barrier of sandy soils) located in Frazione Berri of La Morra. This historical vineyard of the Elvio Cogno winery, featuring vines over 140 years old propagated exclusively by cuttings, sits at an impressive 520 meters above sea level, giving this exceptional Piedmontese red wine a fresh, deep profile with an extraordinary sense of place.

A true open-air museum of historical viticulture. The vineyard yields very few clusters per vine, ensuring an extremely high concentration of sugars and aromatic precursors. Fermentation in temperature-controlled stainless steel preserves the clarity of the fruit, while the subsequent 12-month aging in large Slavonian oak casks helps smooth the typical acidity of the variety, developing a spicy complexity of rare elegance.

It is a collector's wine for great connoisseurs, but also a unique opportunity for those wishing to rediscover Barbera in its most ancestral, pure, and unrepeatable form.

Technical Characteristics of the Barbera d'Alba Pre-Phylloxera

The meticulous care in the vineyard and the analytical properties of this extremely limited production (around 1,800–2,000 bottles per year) bear witness to its absolute value:

• Production Area: Frazione Berri in La Morra, Langhe (Piedmont).
• Surface Area and Altitude: A micro-plot of only 0.25 hectares at 520 meters above sea level with optimal exposure.
• Soil and Training System: Sandy-limestone soil; vines over 140 years old trained in the counter-espalier system with Guyot pruning (density of 4,500 vines/hectare).
• Vinification and Aging: Fermentation in stainless steel with automatic pump-overs to optimize extraction; resting on the lees for 60 days; aging for 12 months in large Slavonian oak casks and an additional 6 months of bottle aging before market release. The wine is neither filtered nor fined, preserving its vegan and artisanal nature.
• Key Analytical Data: Significant total acidity (6.95 g/l) balanced by a solid dry extract (30.50 g/l); minimal residual sugar (0.24 g/l) and a pH of 3.44.

Recommended Pairings for Barbera d'Alba Elvio Cogno

The elegant yet vigorous structure, combined with a vibrant acidity and typical varietal notes of plum, wild blackberry, sour cherry in alcohol, dark spices, and withered violet, make this wine highly gastronomic and versatile at the table:

• Structured First Courses: Excellent with Piedmontese tajarin in rich meat sauces, baked lasagna, or risottos with sausage and a Barbera reduction.
• Red Meats and Game: Pairs magnificently with grilled meats, roasts, braises, and light feathered or furred game (pheasant, stewed hare).
• Traditional Dishes and Offal: Its cleansing acidity is perfect for balancing the richness of offal-based preparations (chicken livers, sweetbreads sautéed in butter) or noble poultry such as duck and guinea fowl.
• Cheeses: A splendid companion for medium-to-long aged cow's or sheep's milk cheeses, including those made from raw milk.

This oenological jewel possesses an extraordinary aging potential, capable of evolving and maturing in the cellar well beyond 2034. It is recommended to serve it at a temperature of 16-18°C in large glasses to encourage proper oxygenation and the unfolding of its complex aromatic spectrum.