Vigneto ad anfiteatro con esposizione a sud piena - vista dal frutteto
Vendemmia 2020 - vigneto
Vendemmia 2020 - vigneto
tonneaux (botti di legno di circa 500 lt) con il Vinum Gratiae

Vinum Gratiæ

Barbera del Monferrato DOC

still, dry, balanced
ABV 13,5%		 18-20° red meat,
mature
cheese

The wine of Grace, the wine of Grace (received), the wine of friendship, ….. translate it as you like.
The important thing is that you taste this wine, made from our best barbera grapes, harvested by hand in the coolest hours and brought quickly to the cellar, where it has matured 18 months in steel barrels, then 12 months in oak casks (tonneau) and now maturing in our dark cellar.
Full but smooth taste, with hints of liquorice and vanilla aroma, to be enjoyed at 18-20°C with strong dishes such as veal, venison, braised meats, stews and very mature cheese.

Grape variety: 100% barbera

16,00 € *

*incl. VAT and packaging, excl. shipping costs
75 cl e (21,33 €/l)
ABV 14,0 %, contains sulphites
The graphic representation of the bottle is indicative and may not fully reflect the aesthetic characteristics of the product.

buy Vinum Gratiae

Vinum Gratiæ 2021

Vinum Gratiæ of 2021 is still maturing in the bottle and will be available soon. The reservation is not binding and is made only in order to have priority and availability on the eventual purchase to be confirmed later.

reserve Vinum Gratiæ 2021

Wine detailed information

dettagli bottiglia e tappo Rose' e Cortese, tappo sughero corrugato

cork details

Closure: “agglomerated cork”

Bottle: ‘UVAG’ green glass (GL 71, glass) for better storage and refinement.

Capsule: aluminium and metal (C/PVC 90, aluminium and metal).

Check the regulations of your municipality or if you want to bring us the empty bottle, cap, capsule. We will arrange for the materials to be recycled correctly or, if possible, for the bottle to be reused.
Vigneto ad anfiteatro con esposizione a sud piena - vista dal frutteto

Amphitheatre vineyard with full southern exposure – view from orchard

 Vineyard: ‘il grande’ amphitheatre on the hillside –see location on google map
Clayey, marly and compact soil. Naturally suited to vine cultivation.
Planting pattern: 2.60 m x 0.90 m
Each vine has plenty of space for greater well-being and better quality of the grapes produced at the expense of quantity.
Exposure: South
Pruning: Guyot (tot. manual)
Fertilisation: natural (manure) in autumn and secondary with foliar in spring
Soil tillage: chopping (as Mother Nature intended) and inter-row tilling to avoid weeding
Other work: chequering, chaffing, aeration etc. all carried out strictly by hand

Vendemmia Barbera Ottobre 2021, uva bagnata dal sole mattutino

Barbera grape harvest 7-9 October 2021 – grapes bathed in morning sunshine

2020: rainy year in the spring period, dry and hot in the ripening period.

2021: Frost in the spring period which reduced production, but then with high temperatures since mid-May, no precipitation in the August – September period.

2022: Dry year also in the winter period, persistent heat with peaks of 36-38 °C. Grapes sometimes with very small berries. Fairly dry even in the ripening period.

2023: Persistent drought until May-June, with a small frost at the beginning of April, then more regular rainfall in the summer period, hot and dry also in August-September.
grappolo uve surmaturate Barbera durante vendemmia 2023

bunch of overripe Barbera grapes during the 2023 harvest

 

Grape: Pure Barbera (100%).

Ripe grapes in 2020 (harvest 26 September).

Ripening in other years: 7-9 October 2021, 6-8 October 2022 and 1-2 October 2023

 

 

Pre-selection: pre-harvest, the discarded grapes are used for other purposes (jam or vinegar, for own use).

Harvesting: grapes harvested BY HAND and then further sorted.

Harvesting during the coolest hours of the day, to ensure low fermentation. Harvesting and transfer directly into boxes or vats, to avoid crushing the stalks.

IMMEDIATE transfer to the cellar.

Yield: 5,7 tonnes/ha in 2020, 6,4 tonnes/ha in 2021 and 8,9 tonnes/ha in 2022, quality at the expense of quantity!

 

Steel cask over 18 months and then at least 12 months in oak casks (tonneaux), subsequent ageing in the bottle.

Colour: very intense ruby red.
Nose: intense, spicy.
Taste: full, notes of liquorice, vanilla aroma.
Type: still.
Sugars: dry (2020: total sugars 7,5 g/l but total acidity 7,31 g/l – 2021: total sugars <0,5 g/l).
Structure: full-bodied (non-reducing extract 2020: 35.1 g/l – 2021: 28.5 +/-0.7).
Acidity: discreet but limited for Barbera (total acidity 2020: 7.31 g/l – 2021: 6.27 g/l).
ABV: 2020: 13.94 % +/-0.16 – 2021: 14.03 % +/-0.13

Certifying body analysis data

 

strong dishes such as roast beef, venison, braised meats, stews and mature cheese
dettagli bottiglia e tappo Rose' e Cortese, tappo sughero corrugato

cork details

Closure: “agglomerated cork”

Bottle: ‘UVAG’ green glass (GL 71, glass) for better storage and refinement.

Capsule: aluminium and metal (C/PVC 90, aluminium and metal).

Check the regulations of your municipality or if you want to bring us the empty bottle, cap, capsule. We will arrange for the materials to be recycled correctly or, if possible, for the bottle to be reused.

Vigneto ad anfiteatro con esposizione a sud piena - vista dal frutteto

Amphitheatre vineyard with full southern exposure – view from orchard

Vineyard: amphitheatre-shaped ‘il grande’ vineyard on the hillside – Vedi su google map la posizione
Clayey, marly and compact soil. Naturally suited to vine cultivation.
Planting pattern: 2.60 m x 0.90 m
Each vine has plenty of space for greater well-being and better quality of the grapes produced at the expense of quantity.
Exposure: South
Pruning: Guyot (tot. manual)
Fertilisation: natural (manure) in autumn and secondary with foliar in spring
Soil tillage: chopping (as Mother Nature intended) and inter-row tilling to avoid weeding
Other work: chequering, chaffing, aeration etc. all carried out strictly by hand

Vendemmia Barbera Ottobre 2021, uva bagnata dal sole mattutino

Barbera grape harvest 7-9 October 2021 – grapes bathed in morning sunshine

2020: rainy year in the spring period, dry and hot in the ripening period.

2021: Frost in the spring period which reduced production, but then with high temperatures since mid-May, no precipitation in the August – September period.

2022: Dry year also in the winter period, persistent heat with peaks of 36-38 °C. Grapes sometimes with very small berries. Fairly dry even in the ripening period.

2023: Persistent drought until May-June, with a small frost at the beginning of April, then more regular rainfall in the summer period, hot and dry also in August-September.

grappolo uve surmaturate Barbera durante vendemmia 2023

bunch of overripe Barbera grapes during the 2023 harvest

 

Grape: Pure Barbera (100%).

Ripe grapes in 2020 (harvest 26 September).

Ripening in other years: 7-9 October 2021, 6-8 October 2022 and 1-2 October 2023

 

Pre-selection: pre-harvest, the discarded grapes are used for other purposes (jam or vinegar, for own use).

Harvesting: grapes harvested BY HAND and then further sorted.

Harvesting during the coolest hours of the day, to ensure low fermentation. Harvesting and transfer directly into boxes or vats, to avoid crushing the stalks.

IMMEDIATE transfer to the cellar.

Yield: 5,7 tonnes/ha in 2020, 6,4 tonnes/ha in 2021 and 8,9 tonnes/ha in 2022, quality at the expense of quantity!

 

Steel cask over 18 months and then at least 12 months in oak casks (tonneaux), subsequent ageing in the bottle.

Colour: very intense ruby red.
Nose: intense, spicy.
Taste: full, notes of liquorice, vanilla aroma.
Type: still.
Sugars: dry (2020: total sugars 7,5 g/l but total acidity 7,31 g/l – 2021: total sugars <0,5 g/l).
Structure: full-bodied (non-reducing extract 2020: 35.1 g/l – 2021: 28.5 +/-0.7).
Acidity: discreet but limited for Barbera (total acidity 2020: 7.31 g/l – 2021: 6.27 g/l).
ABV: 2020: 13.94 % +/-0.16 – 2021: 14.03 % +/-0.13

Certifying body analysis data

 

Strong dishes such as roast beef, venison, braised meats, stews and mature cheese