Vigne Marina Barbera Castellania 2010




The vineyards are situated mid-slope at 400 metres in a sheltered position which is protected from the cold northerly winds and, therefore, benefit from an ideal micro-climate. There are marked diurnal temperature differences, as well as distinct seasonal differences, and one of the lowest rainfalls in Piedmont. The soil comprises clay, limestone and sandy deposits and is grey/light blue in colour, called Marl of Sant’Agata. It is made up of 30% sand, 55% clay and 15% limestone. This was the first wine produced by the winery in 2005 and is named after the village where Vigne Marina Coppi is based.

The grapes were hand-harvested into 18-20kg crates. After cushing, fermentation took place in temperature-controlled (25-27°C) stainless steel tanks with maceration lasting approximately 10 days. Remontage and punching down took place, and after an intial racking off the wine underwent malolactic fermentation. The wine was aged for 10 months in stainless steel then 12 months in barrel before bottling, where it remained for a minimum 8 months before release.

100% Barbera

14% abv

Vigne Marina Barbera Castellania 2010
Product Images (click to enlarge)
  • Vigne Marina Barbera Castellania 2010