Roberto Ferraris’ nine hectares of land were first farmed by his great grandfather at the end of the 19th century.
Fortunate exposure (the majority of vineyards are set in a natural amphitheater that affords the fruit very even ripeness in all but the most difficult vintages), excellent drainage (alluvial soils under laid by clay and sand) and Roberto’s meticulous vineyard work produce some of the best Barbera in Asti.
For the Riserva del Bisavolo Roberto selects the best vats from the vintage and ages them for 12 months in botte (500 liter barrels) and barrique.
Its rich, black plum, and blackberry aromas are tinged with a hint of sweet spice, and the texture is softened and lengthened by the influence of the barrel.
Excellent with roasted rabbit or duck, or braised veal shoulder.
Regional History
The wines of Piemonte are noted as far back as Pliny’s Natural History. Due to geographic and political isolation, Piemonte was without a natural port for most of its history, which made exportation treacherous and expensive. This left the Piemontese with little incentive to expand production.
Sixteenth-century records show a mere 14% of the Bassa Langa under vine – most of that low-lying and farmed polyculturally.
In the nineteenth century, the Marchesa Falletti, a French woman by birth, brought eonologist Louis Oudart from Champagne to create the first dry wines in Piemonte. Along with work in experimental vineyards at Castello Grinzane conducted by Camilo Cavour – later Conte di Cavour, leader of the Risorgimento and first Prime Minister of Italy – this was the birth of modern wine in the Piedmont.
While many of the DOC appellations designated Asti are contiguous or overlap those of Alba, their character is quite distinct. The soils here are heavier and the terrain gentler, producing wines of a suppler, less aggressive nature.
While its reputation followed the international proliferation of Asti Spumante, reds, particularly Barbera, are the basis of most family winemaking traditions in Asti.
Regional Foods
Piedmontese cuisine is heavily influenced by French culture; rich foods with béchamel, mayonnaise, and reduction sauces are often featured. The cuisine is highly localized and seasonal – vegetable varieties are abundant in the south-bordering Liguria.
Piemonte has its own distinct breed of cow descended from the Auroch and Zebu breeds. Their distinctly flavored beef is unique and often served as “carpaccio”, or braised or roasted.
Regional pastas include tagliatelle and ravioli stuffed with local vegetables, cheese and meats.
White truffles are the most famous and expensive regional specialty, and are often shaved over appetizers or served à la carte in thin slices.
Typical cheeses include Castelmangno, Gorgonzola, Fontal, Fontina, Bra and Robiola-Piedmontese.
© Moore Brothers Wine Company