Barbera d'Alba Fisetta, Ciabot Berton 2019 is no longer available

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Barbera d'Alba Fisetta, Ciabot Berton 2019

Red Wine from Italy - NW Italy (Piedmont)
Fisetta in Piedmontese translates as fireworks and refers to the cottage on the estate which was set alight one year by, you guessed it, fireworks! This medium-bodied blueberry and cherry-fruited barbera is fragrant, pure and ripe and perfect with any Italian tomato-based dish.
is no longer available
Code: IT31281

Wine characteristics

  • Red Wine
  • Medium-bodied
  • Barbera
  • 13.5% Alcohol
  • No oak influence
  • Now to 2024
  • 75cl
  • Cork, natural

North West Italy

The most renowned of the north western wine regions of Italy is Piemonte, and it is arguable that it is the most renowned of all Italy’s wine producing regions. Home to Barolo and Barbaresco, both made solely from the nebbiolo grape that performs particularly well on the slopes around the town of Alba, Piemonte produces some of the most famous, and increasingly sought after, wines in the World. These are wines that manage to harmonise power and finesse, harnessing the abundant tannins of nebbiolo to richness and concentration but, in good examples, never tipping over into heaviness. They have all the components necessary to make wines that can age for many years and achieve a silky elegance that reminds many of the finest Burgundies. The climate is largely continental with a little influence from the Mediterranean over the hills helping to maintain the long, warm autumns that nebbiolo needs to reach full ripeness on the limestone, clay and sandy soils not far from the Alps to the...
The most renowned of the north western wine regions of Italy is Piemonte, and it is arguable that it is the most renowned of all Italy’s wine producing regions. Home to Barolo and Barbaresco, both made solely from the nebbiolo grape that performs particularly well on the slopes around the town of Alba, Piemonte produces some of the most famous, and increasingly sought after, wines in the World. These are wines that manage to harmonise power and finesse, harnessing the abundant tannins of nebbiolo to richness and concentration but, in good examples, never tipping over into heaviness. They have all the components necessary to make wines that can age for many years and achieve a silky elegance that reminds many of the finest Burgundies. The climate is largely continental with a little influence from the Mediterranean over the hills helping to maintain the long, warm autumns that nebbiolo needs to reach full ripeness on the limestone, clay and sandy soils not far from the Alps to the north.

Besides nebbiolo the Piemontese also make wines from varieties that give them something to drink while the Barolos and Barbarescos mature gracefully in vat and bottle. Dolcetto (little sweet one in Italian) and barbera are the principal varieties, best known for producing fruity, lively reds to match the foods of the region but which are also now being taken more seriously and given the treatment that can turn them into something far more refined and structured through lower yields, better sites and oak ageing. Beside them growers persist with the lesser known but just as fascinating freisa, rouchet, grignolino, brachetto, pelaverga, bonarda, croatina and vespolina, and the white varieties cortese and arneis. Lastly, but these days not necessarily least, Moscato d’Asti and Brachetto d’Acqui are two wines that, when made well, can be a delight – frothy, sweet and fragrant bubblies of low alcohol and gentle fizz for enjoying with a range of desserts when lightness of touch is called for or for drinking in the garden on a warm Summers’ evening.

North of Piemonte is the Valle d’Aosta, the smallest wine region in Italy squeezed into a valley abutting the Alps almost in the shadow of Mont Blanc and reaching out to the French border. Here, on steep Alpine slopes, varieties like petite rouge, fumin, malvoisie and petite arvine sit alongside a few plantings of chardonnay and make characterful wines with a mountain freshness that goes delightfully with the local cuisine. Slightly to the east a scramble of small appellations such as Gattinara, Ghemme and Lessona produce perfumed and fine boned variations on nebbiolo, here known as spanna and sometimes blended with other local varieties, that were once more famous than Barolo.

In the north-east of the region on the border with Switzerland Valtellina Superiore also majors in nebbiolo of excellence, this time within the region of Lombardy. Head south from Valtellina Superiore to the hills around Lago d’Iseo and the méthode traditionelle sparkling wines of Franciacorta are made from pinot noir, chardonnay and pinot bianco grapes. Throughout Lombardy still wines are made from an assortment of varieties in several different appellations without any making a stand as the focal point of regional production. Perhaps the closest to achieving such recognition, besides the increasingly well-known Franciacorta, is Lugana just south of Lake Garda where turbiano (aka verdicchio) can produce some excellent, fragrant whites on a flat glacial plain where the lake acts as a moderator of temperatures, cooling the air with its breezes.

Liguria, famed more for its picturesque and exclusive Riviera resorts than its wines, runs in a strip from the French frontier to the border with Tuscany. Vineyards are small and fragmented due to the rugged terrain as the Ligurian Appenines finally curl and dip towards the sea and because of this Liguria’s production is tiny, if interesting. Vermentino, rossese, sangiovese and dolcetto are all grown but the most famous wine, oft seen by the tourists who consume most of it, is Cinque Terre made from bosco with either vermentino or albarola blended in.

Finally, the wines of Colli Piacentini, Oltrepo Pavese and Gutturnio close to the city of Piacenza on the edge of the Emilia-Romagna, if chosen carefully, can provide much pleasure with wines made from barbera, bonarda and a number of international varieties. However, much of the crop and the wines made here are destined for spumante producers or blenders based elsewhere.
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Ciabot Berton

The Oberto family has been in the Barolo region for many generations, with family roots that can be followed back to 1200 in the village of La Morra. Until the late 1950s they were grape growers, selling their produce to winemakers at the market in Alba. At that point Giovenale Oberto and his son Luigi decided to build a small winery of their own and in 1961 produced their first bottles of Barolo. In time, and with the success of the burgeoning business, the family expanded their vineyard holdings to the 12 hectares they farm today, including some in the prized Roggeri vineyard inherited by Luigi’s wife Maria Beatrice.

Now oenologist Marco Oberto and his sister Paola, an agronomist, have enhanced the Oberto reputation still further for making full, well-balanced Barolo of lovely quality with the structure to last. They make a blend from their three vineyard holdings in Roggeri, San Biagio and Rive, but their single vineyard Roggeri has greater depth of flavour, class and keeping quality. Roggeri is, in our view, Ciabot Berton's best wine, combining power and finesse, made from grapes grown at 400 metres altitude. Grapes are hand picked parcel by parcel and the wine is aged for two years in Slavonian oak.

The name Ciabot Berton comes from a ruined building on their land in sight of the winery. This ciabot (a Piemontese dialect word for small building) was owned by a firework-maker by the name of Berton and the ruin has no roof for entirely predictable reasons. In honour of...
The Oberto family has been in the Barolo region for many generations, with family roots that can be followed back to 1200 in the village of La Morra. Until the late 1950s they were grape growers, selling their produce to winemakers at the market in Alba. At that point Giovenale Oberto and his son Luigi decided to build a small winery of their own and in 1961 produced their first bottles of Barolo. In time, and with the success of the burgeoning business, the family expanded their vineyard holdings to the 12 hectares they farm today, including some in the prized Roggeri vineyard inherited by Luigi’s wife Maria Beatrice.

Now oenologist Marco Oberto and his sister Paola, an agronomist, have enhanced the Oberto reputation still further for making full, well-balanced Barolo of lovely quality with the structure to last. They make a blend from their three vineyard holdings in Roggeri, San Biagio and Rive, but their single vineyard Roggeri has greater depth of flavour, class and keeping quality. Roggeri is, in our view, Ciabot Berton's best wine, combining power and finesse, made from grapes grown at 400 metres altitude. Grapes are hand picked parcel by parcel and the wine is aged for two years in Slavonian oak.

The name Ciabot Berton comes from a ruined building on their land in sight of the winery. This ciabot (a Piemontese dialect word for small building) was owned by a firework-maker by the name of Berton and the ruin has no roof for entirely predictable reasons. In honour of the somewhat hapless Berton, the Obertos have named their barbera d’Alba fisetta, or firework.
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2019 vintage reviews
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2016 vintage reviews

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