Zerocondotta

Barbera D' Piemonte

2014 Barbera Piemonte

Wine Maker: Paolo Marcarino
Varietal: Barbera
Appellation: Canelli, Italy
Alcohol: 14.4 %
VA: 0.68 g/lt
TA: 6.4 g/lt
pH: 3.57
SO2:  None detected
RS: 1.0  g/L
Vines: 4500 – 6000 vines/hectare, Planted 1950 – 2004
Yield: 8 tons/hectare
Trellising:  Espalier (Guyot wine training system)
Harvest: First week of October 2014
Land: Unprocessed, hilly, generally grassy, no herbicides
UPC: 805 243 213 0017

No Sulfites Added
Gluten-free
Vegan-friendly

USDA-Organic-Logo

IDEA
Paulo Marcarino’s desire to blend traditional methods with the latest oenological knowledge to produce outstanding, certified Italian wines made without the use of chemical additives.

TASTING NOTES
Ruby red color, with bright violet undertones. The nose is characterized by blueberry and black cherry aromas. The taste of dark black fruit is soft, with silky tannins and a rustic earthy fade. Aromatic notes testify to the grape’s integrity.

2013:  88 PtsWine Spectator, April 30th, 2015

2013:  90 Pts, Gold Medal & Best Buy – Beverage Testing Institute 2014

VINIFICATION
Short wine maceration (4 days). The aging of wine takes place in 90% stainless steel and 10% wood without sulfurous anhydride.

FOOD PAIRING
Extremely versatile, Barbera pairs especially well with meats and cheeses.

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2013 Barbera Piemonte

Wine Maker: Paolo Marcarino
Varietal: Barbera
Appellation: Canelli, Italy
Alcohol: 14.0 %
VA: 0.5 g/lt
TA: 6.0  g/lt
pH: 3.55
SO2:  None detected
RS: 1.0  g/L
Vines: 4500 – 6000 vines/hectare, Planted 1950 – 2004
Yield: 8 tons/hectare
Trellising:  Espalier (Guyot wine training system)
Harvest: Last week of September 2013
Land: Unprocessed, hilly, generally grassy, no herbicides
UPC: 8052432130017

No Sulfites Added
Gluten-free
Vegan-friendly

USDA-Organic-Logo

IDEA
Paulo Marcarino’s desire to blend traditional methods with the latest oenological knowledge to produce outstanding, certified Italian wines made without the use of chemical additives.

TASTING NOTES
Ruby red color, with bright violet undertones. The nose is characterized by blueberry and black cherry aromas. The taste of dark black fruit is soft, with silky tannins and a rustic earthy fade. Aromatic notes testify to the grape’s integrity.

88 PtsWine Spectator, April 30th, 2015

90 Pts, Gold Medal & Best Buy – Beverage Testing Institute 2014

VINIFICATION
Short wine maceration (4 days). The aging of wine takes place in 90% stainless steel and 10% wood without sulfurous anhydride.

FOOD PAIRING
Extremely versatile, Barbera pairs especially well with meats and cheeses.

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Prosecco

2013 Prosecco

Wine Maker: Paolo Marcarino
Varietal: 100% Glera Valdobbiadene
Appellation: Prosecco Spumante DOC
Alcohol: 11.0 %
VA: 0.3  g/lt
TA: 5.6  g/lt
pH: 3.10
SO2:  None detected
RS: 12  g/L
Vines: 3300 – 4000 vines/hectare, Planted 1990- 2007
Yield: 13  tons/hectare
Trellising:  Espalier (Guyot wine training system)
Harvest: Last week of August 2014

No Sulfites Added
Gluten-free
Vegan-friendly

USDA-Organic-Logo

IDEA
Paulo Marcarino’s desire to blend traditional methods with the latest oenological knowledge to produce outstanding, certified Italian wines made without the use of chemical additives.

TASTING NOTES
Light straw yellow and fine perlage. Nose: Intensely aromatic and crisp with hints of apple, white peach, pear, and apricot. In the mouth the wine has a pleasant effervescence with light body and good acidity that makes it a fresh, light and easy drinking wine.

2014 – Beverage Testing Institute91 Pts, Gold Medal & Best Buy

VINIFICATION
Pressing and cold settling for cleaning of the must. Fermentation in Autoclave ilvino after which juice is left for two months with the yeast. Followed by filtration and bottling.

FOOD PAIRING
Excellent as an aperitif or paired with light dishes, charcuterie, fragrant cheeses, and seafood entrees.

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Spumante Extra Dry

2012 Spumante Extra Dry

Wine Maker: Paolo Marcarino
Varietal: Trebbiano 80 %/ Chardonnay 20%
Appellation: Canelli, Italy
Alcohol: 11.5 %
VA: 0.5  g/lt
TA: 5.6  g/lt
pH: 3.50
SO2:  None detected
RS: 14  g/L
Vines: 3300 – 4000 vines/hectare, Planted 1990- 2007
Yield: 13  tons/hectare
Trellising:  Espalier (Guyot wine training system)
Harvest: Last week of August 2012
UPC: 8052432130031

No Sulfites Added
Gluten-free
Vegan-friendly

USDA-Organic-Logo

IDEA
Paulo Marcarino’s desire to blend traditional methods with the latest oenological knowledge to produce outstanding, certified Italian wines made without the use of chemical additives.

TASTING NOTES
Light straw yellow and fine perlage. Nose: Delicate notes of white flowers and citrus, pineapple and peach. In the mouth the wine has a pleasant effervescence with light body and good acidity that makes it a fresh and easy drinking wine.

VINIFICATION
Pressing and cold settling for cleaning of the must. Fermentation in Autoclave ilvino after which juice is left for two months with the yeast. Followed by filtration and bottling.

FOOD PAIRING
Excellent as an aperitif or paired with light dishes and seafood entrees.

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