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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.2 pts. and median of 91 pts. in 6 notes) - hiding notes with no text | | | Tasted by xeenee on 5/8/2021 & rated 85 points: 24시간 이전엔 안열림..
3일째가 제일 괜찮은...
붉은과실, 달콤한향,
드라이,묵직 but 부드러운,깔끔,밸런스,산도
비비노 3.8
6극후반 가격대에 재구매는 글쎄... (658 views) | | | Tasted by Montifello on 11/15/2020 & rated 85 points: Nice easy drinking Barolo. Not as complex as I'd hoped. (832 views) | | | Tasted by Manzanilla on 6/27/2020: Sentori fruttati e floreali:ciliegia,prugna,rosa e boisè
Balsamico di menta ed erbe aromatiche di bosco
Di corpo,caldo(14,5%)
Rotondo,fresco,legg sapido e giust tannico
In retro frutta e balsamico
Buono!
(15/02/20) (966 views) | | | Tasted by lolo66 on 11/18/2019 & rated 91 points: Wine Night (DC's House): drinking early and very enjoyable. Nice balanced profile. Tannins are there for sure but plenty of fruit showing to keep it from being shut down. Early drinker for sure (1304 views) | | | Tasted by mwneil on 1/26/2019 & rated 93 points: Light color, nice bouquet, light to medium bodied, great balance and structure, fruit shines with smooth tannins, enjoyed from first glass to last, drank with mushroom risotto with brown rice and sautéed shrimp with garlic and sugar snap peas, will drink again, a very good value. (1342 views) |
| By Antonio Galloni
Vinous, 2013 Barolo: The Late Releases (Oct 2017) (10/1/2017)
(Ciabot Berton Barolo Del Comune Di La Morra Red) Subscribe to see review text. | By James Suckling
JamesSuckling.com (6/9/2017)
(Ciabot Berton Barolo del Comune di La Morra, Red, Italy) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JamesSuckling.com. (manage subscription channels) |
| Ciabot Berton Producer website
By ciabotberton.it
Ciabot Berton Barolo Ciabot Berton
Variety: Nebbiolo 100%
Vineyards: located in La Morra, in the Roggeri, Bricco San Biagio and Rive crus’
Exposure: hilly, with solar exposures to the south-east and south-west, at 250-300 m above sea level
Terrain: clayey-calcareous
Yield per hectar: 45 hectoliters (hl)
Average age of vineyards: 30 years
Density/hectar: 3800 vines
Annual production: 20000 bottles of 0,75 liters, 1500 bottles of 0,75 liters
Wine making: traditional method with maceration of the must on the skins for 16-18 days at 30°C in fiberglass lined concrete vats.
Ageing: the wine is aged for 24-30 months in Slavonia oak casks of 25 hl capacity, for 6 months in steel vats and finally it is bottled.
Alcohol content: 14,0 - 14,5% by vol.
Acidity: 5,2 – 5,6 grams/liter
Longevity: 10-12 years
Tasting notes: red garnet color with ruby reflexions. The nose is ethereal and full bodied, with scents of tar, rose and spices. The tannic structure is markedly present but soft, with very persistent finish.
Gastronomic combinations: it is ideal with roasts and red meats, braised beef and seasoned cheeses.
HISTORY: Ciabot Berton
The Oberto family can claim to have early origins reaching as far back as 1200. On a land register for La Morra there are references to the Germanic surname of Obertus. In more recent times other testimonies underline the close bond with the territory of La Morra, with specific references even to the cultivation of vines from 1800 onwards. By the end of the 1950s, Luigi Oberto, along with his father Giovenale, was cultivating the 2 hectares of Nebbiolo on the hill of Bricco San Biagio, and selling the grapes at the Alba market.
In these years, to avoid being subjected to the decisions of dealers and merchants and their imposition of iniquitous prices, Luigi decided to create his own winery and produce the wine himself, aiming to optimise the value of his own work. The first years’ production of Barolo were bottled from 1961 onwards. The limited yield amounted to a few thousand bottles: part of the wine from the best cask became a reserve, whereas a part of the production was sold unbottled to the major producers of the area. As the years went by, more land was given over to the growing of vines, until the present-day 12 hectares were reached. This land includes not only the valuable vine-growing slopes purchased over the years, but also the vineyards inherited by his wife Maria Beatrice in the historic Roggeri cru.
The winery now in use was built in the 1980s on the site which has always been known as Ciabot Berton. The small building (ciabot, in Piedmont dialect) which stands here once belonged to a certain Berton, who had attempted to set up manufacturing fireworks here, and had burnt out the building and destroyed its roof. This old ruin, which gave its name to the business, can still be seen from the winery, and is surrounded by the Nebbiolo vineyard. The new winery is therefore sited in a dominant position, where it enjoys views of the wonderful landscape which opens out over the hills of Barolo. On clear days, gazing towards the north, the peaks of Cervino and the mass of Monte Rosa stand out, while in the opposite direction the villages of the Alta Langa form a hinge between Piedmont and Liguria.
From the 1990s, Luigi’s children Marco, an oenologist, and Paola, an agronomist, began working with him. Increasingly aware of the quality and full potential of the vineyards and their Nebbiolo grapes, they decided to vinify the grapes of the different vineyards separately, selecting the best batches of Barolo for bottling. In this way, by making a few important adjustments in production to add to Luigi’s great experience, the wines of Ciabot Berton have become steadily more widely known and appreciated.NebbioloNebbiolo is a red grape indigenous to the Piedmont region of Italy in the Northwest. The grape can also be found in other parts of the world, though they are not as respected.
Nebbiolo is often considered the "king of red wines," as it is the grape of the famed wines of Barolo DOCG, Barbaresco DOCG, and Roero DOCG. It is known for high tannins and acidity, but with a distinct finesse. When grown on clay, Nebbiolo can be very powerful, tannic, and require long aging periods to reach its full potential. When grown on sand, the grape exhibits a more approachable body with more elegant fruit and less tannins, but still has high aging potential.
"Nebbiolo" is named for the Italian word, "nebbia", which means "fog", in Italian and rightfully so since there is generally a lot of fog in the foothills of Piedmont during harvest.
Nebbiolo is a late-ripening variety that does best in a continental climate that boasts moderate summers and long autumns. In Piedmont, Nebbiolo is normally harvested in October.
More links:
Varietal character (Appellation America) | Nebbiolo on CellarTrackerItaly Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorPiedmont Vignaioli Piemontesi (Italian only)
On weinlagen-infoLanghe Consorzio di Tutela Barolo Barbaresco Alba Langhe e Roero | Union of Producers of Albese Wines (Albeisa)BaroloRegional History:
The wines of Piedmont are noted as far back as Pliny's Natural History. Due to geographic and political isolation, Piedmont was without a natural port for most of its history, which made exportation treacherous and expensive. This left the Piedmontese 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 frenchwoman 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. At the heart of the region and her reputation are Alba and the Langhe Hills. This series of weathered outcroppings south of the Tanaro River is of maritime origin and composed mainly of limestone, sand and clay, known as terra bianca. In these soils -located mainly around the towns of Barolo and Barbaresco -- the ancient allobrogica, now Nebbiolo, achieves its renowned fineness and power.
map of Barolo DOCG
An interesting thread on Traditional vs. Modern Barolo producers:
https://www.wineberserkers.com/forum/viewtopic.php?f=1&t=106291 |
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