The Ezio Trinchero estate is a Barbera specialist located in the Asti hills in the hamlet of Vianoce. The winery is located in Agliano Termi and has been in the family since 1920. Originally setup by the brothers, Secondo and Serafino, who began the winery at the time and who passed on the reigns to their sons, Renato and Ezio Trinchero.
The estate today makes one of the longest-lived and most profound examples of Barbera to be found in all of Italy. The family believes that the underrated Barbera grape is a variety capable of producing wines of profound complexity and serious longevity, if cultivated from old vines in top sites and vinified to allow graceful evolution in bottle. With this in mind, the family farms all of their vines organically and are extremely meticulous with their viticulture.
The flagship wine is their Barbera d’Asti “Vigna del Noce”, which was planted in the hills of Asti in 1929. The old vines, coupled with short pruning produce only thirty-five hectoliters per hectare in the vineyard, and the resulting wine is as fine and example of Barbera as one will find. The wine is treated like a top Barolo, as it is given a forty-five day maceration during the fermentation, and then aged at least two and a half years in large, old oak botti prior to bottling. Ezio holds the wine back in bottle at least another six months prior to its release, and it is capable of aging very well for twenty to twenty-five years after its release. A recently tasted bottle of the 1982 Vigna del Noce clearly demonstrated just how long-lived this wine can be, as it was fresh, young and succulent, with impressive complexity and the depth and palate presence more typical of a Barbera from a vintage in the late 1990s. It is clearly amongst the finest examples of Barbera made in Italy today.
The wines of Renato and Ezio Trinchero are beautifully-crafted, artisanal wines of great distinction and complexity that deserve a place in any well-stocked Italian wine cellar or a place on a similarly thoughtful wine list.
COMPOSITION OF THE SOIL
Clay and Limestone
Barbera d’Asti, Freisa d’Asti, Grignolino d’Asti, Dolcetto Monferrato, Merlot, Nebbiolo, Arneis, Chardonnay, Malvasia di Candia
METHOD AND FILOSOFY APPLIED IN THE VINEYARD
The vineyards are managed in a complete organic manner.
METHOD AND FILOSOFY APPLIED DURING THE WINE MAKING PROCESS
Use of barrels of Slavonic Oak (50 hl), cement basins and steel tanks. Exclusive use of indigenous yeast strains. Extremely low dose of added sulphite.