Pedemontis, 'Betlem', Barbera d'Alba Superiore

An intense and opulent wine with notes of black plum and blackberry leading to an elegant yet structured palate with wonderful richness on the finish.

Producer Note

Pedemontis is a family business covering 260 hectares of vineyard, forest, truffle fields and hazelnut groves, often in marginal areas which have been saved from abandonment and patiently brought back to life to promote a project based on sustainable agriculture. 13 hectares of mature vineyard, along with two younger plots that are being nurtured, are planted on the hills of Roero and Langhe. Pedemontis produces oxygen from its forests and follows an agricultural philosophy which leaves no carbon footprint, while promoting the natural symbiosis between nature, agriculture, and human environment. Local, traditional varieties are grown such as Barbera, Nebbiolo, Arneis and Favorita, which have been brought back to life and reintroduced within the concept of ‘closed-cycle viticulture’ - best represented by a team of 30 donkeys who roam the vineyards feeding on the wild grasses, who in turn fertilise the vineyard with their organic compost. Pedemontis produces distinctive fine and elegant wines with wonderful purity, innate freshness and delicate aromatic richness.

Vineyard

Betlem is named after the single vineyard lying on the Betlemme Hill, in the commune of Priocca at the border with San Damiano d’Asti, in the DOC Barbera d'Alba Superiore appellation. The soils are typical of the area, with the presence of chalky sulphuric formations mixed with limestone, rock salt, sand and clay. The average depth of the mostly calcareous soil is 130cm until the rock substrata. The one-hectare single vineyard with its structured grounds have been dedicated solely to the cultivation of Barbera, reaching an impressive varietal expression. It is situated at 270 metres above sea-level and leans slightly to the south with an excellent south-westerly exposure. The vines are Guyot trained and are cultivated with minimal intervention; treatments are as limited as possible and minimal canopy management takes place. Early morning harvesting by hand. 

Winemaking

The grapes were de-stemmed and fermented in stainless steel tanks with native yeasts, and light pump-overs. Alcoholic fermentation lasted for four weeks with skin contact to impart the richness of colour, aromas and varietal flavour characteristics. Malolactic conversion followed for two weeks. Maturation lasted for 11 months with 70% aged in French oak tonneau and 30% in barrels to add complexity.

Tasting Note

An intense and opulent wine with notes of black plum and blackberry leading to an elegant yet structured palate with wonderful richness on the finish.

Grape 

Barbera 100%