Trinchero Barbera Vigna del Noce 2007

Trinchero Barbera Vigna del Noce 2007 is the flagship wine of Ezio Trinchero, produced only in the very best vintages and sourced from a single historic cru in Asti, Piemonte. Made from 100% Barbera planted in 1929, it is a profoundly traditional, long-aged expression of the grape that marries raw terroir character with patience and craftsmanship. Extended aging in large old casks and bottle has shaped this into a benchmark, old‑school Barbera of remarkable depth and complexity.

Tasting Notes
In the glass, the 2007 Vigna del Noce shows a deep garnet core with brick‑tinged edges, reflecting both its age and long élevage. The nose is intense and mature, offering layers of fully ripe red and dark berries—think wild strawberries, redcurrants and black cherries—interwoven with notes of leather, fresh mushrooms, dried herbs, and a faint impression of warm rubber and earth, all wrapped in a subtle, savory spice. On the palate, it is taut yet muscular, with a firm, sinewy structure carried by Barbera’s naturally vibrant acidity rather than heavy tannin. Concentrated old‑vine fruit unfolds slowly, revealing sour cherry, red plum and cranberry, alongside tobacco leaf, undergrowth and a touch of balsamic complexity. The finish is long, dry and energetic, with a mouthwatering, almost salty edge that keeps it remarkably fresh for its age. Properly stored bottles still have several years of positive development ahead, offering tertiary nuances rather than primary fruit fireworks.

Production
The Barbera for Vigna del Noce comes from a southwest‑facing parcel in the commune of Asti, planted in 1929 and yielding very small, concentrated crops of around 35 hl/ha. The vines grow on classic Piemontese hillsides, where poor, well‑drained soils and excellent exposure naturally limit vigor and intensify flavor. Grapes are painstakingly harvested by hand and fully destemmed before undergoing spontaneous fermentation with indigenous yeasts in subterranean cement tanks, without any sulfur additions. After fermentation, the wine spends a full five years maturing in a single, large 6,000‑liter chestnut cask, a neutral, traditional vessel that allows slow, gentle evolution without masking the fruit. The wine is neither fined nor filtered and receives only a minimal sulfur addition just before bottling, followed by a further 18–24 months of bottle aging before release.

Food & Serving
This is a serious, gastronomic Barbera that shines with rich, savory dishes: think brasato al Barolo or other slow‑braised beef, ossobuco, roasted lamb, game birds, porcini risotto, polenta with wild mushroom ragù, and aged Italian cheeses such as Parmigiano Reggiano or mature Tome. Serve at 16–18°C (60–64°F) to highlight its complexity and keep the acidity in balance. Given its age and traditional élevage, decanting for 1–2 hours is recommended to let any initial reduction blow off and allow the wine’s layered aromatics and texture to fully emerge.

Producer
Ezio Trinchero’s Antica Azienda Agricola is a small, historic family estate in Piemonte, long admired by insiders for its uncompromisingly traditional approach to Barbera. Working largely by hand and with a minimal‑intervention philosophy, the winery has become a reference point for authentic, terroir‑driven wines from Asti, particularly from old vines such as those in Vigna del Noce. Extended aging in large, old casks, spontaneous fermentations and a refusal to fine or filter place Trinchero among the region’s most respected artisanal producers, and Vigna del Noce stands as the estate’s most iconic and sought‑after bottling.

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