Castello di Razzano |  |
| The Barbera variety is widely cultivated in Italy. Its wine has long been considered as rustic. In 80s - at the same time as the "Supertoscany" wines from Sangiovese - some winemakers demonstrated the Barbera potentialities. |
This metamorphosis is due to new selected plants and a severe yield restriction since Barbera is acid too much if not limited in volume. Maturing in oak casks gives the Barbera a spicy character and tannins which backbone its structure and soften its acidity. |  |
| The most favourable terroirs are hills around Alba and in Asti region, close to Monferrato where Castello di Razzano is situated. The vineyards stretches over 30 hectares, and vines are pruned as per Guyot method. Augusto Olearo, the owner, has early understood the interest of the Barbera "new style". Low yield, careful vinification, maturing one year in oak barrels make Castello di Razzano a fleshy and aromatic wine of international class. |
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