Bera Vittorio & Figli "Bricco della Serra" 2010

100% Dolcetto
A still red wine from the Piemonte region of Italy.


Mineral and evolved. Leather, tobacco leaf.

Tasting Notes

The Bricco della Serra 2010 is garnet colour with orange hues.

The nose is very evolved and mineral. I find leather, cedar wood, tobacco leaf, dark chocolate. There is some faint dry violet and under-spirit cherry too.

The mouthfeel is light, thin almost and show some acidity and fine tannins. On the palate I find again the minerality and some delicate toasty notes. The wine is definitely more layered on the nose than it is on the palate.

The finish is medium.

88
Score 88

My score / points

Bera Vittorio & Figli "Bricco della Serra" 2010
Bricco della Serra (2010) Review
Estate making Bricco della Serra Estate Bera Vittorio & Figli
Bricco della Serra (2010) Label Bricco della Serra
Style of Bricco della Serra Style Red & Still
Country of Bera Vittorio & Figli Country Italy
Region of Bera Vittorio & Figli Region Piemonte
Grape blend of Bricco della Serra Grapes Dolcetto
Vintage of Bricco della Serra Vintage 2010
My review of Bricco della Serra Points
88

How it's made

Organic wine. Clay and marl limestone soils. Harvest by hand followed by destemming. It macerates in 50-hl cement vats for 25 days. It then spends 24 months on fine lees in the same container. No fining nor filtering. Just a micro-dose of sulphur is added at bottling.

   

Learn more

Natural wine

Natural wine is a term used to describe a widespread trend among winemakers to produce “natural” wine that is free of pesticides, chemicals, and other additives. It has a long history in Germany, where it gained prominence in the late 19th and early 20th centuries as part of the Lebensreform movement.

Link to here... | Derived from 'Natural wine' on Wikipedia

Triple "A"

The Triple “A” movement is an Italian movement created in July 2001 by Luca Gargano.

The “three As” refer to “Artisti, Agricoltori, Artigiani” (Artists, Agriculturist, Artisan).

Their manifesto maintains that there is a tendency, in the wine world, to use modern techniques and produce standardised wine, untrue to the nature of the grape and the terroir worked. The Triple “A” movement aims to group winemakers who disagree with this way of vinifying.

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Lees (fermentation)

Deposits of residual yeast and other particles in wine-making

In the wine world “lees” is the fancy name for dead, decomposed yeast mainly, and some other particles, that are left in the bottle after fermentation.

The lees are extremely important in the process of winemaking. The yeast decomposition, known in the wine world with the name of autolysis, is responsible for the development of those bready, fragrant, buttery notes we all love in great sparkling wines.

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