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Structure
Drinking window
Best 8 to 25 years from vintage.
vintage8 yrs25 yrs27 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
In the glass
Aroma: dark cherry, iron, smoked mineral, dried rose
Palate: pomegranate, graphite, volcanic stone, cedar
Vigna Barbagalli is Pietradolce's prestige single-vineyard Etna Rosso from ungrafted pre-phylloxera vines at 850 metres: among the most collectible and age-worthy Nerello Mascalese produced on the north slope.
What it pairs with
-
Grilled T-bone with Sicilian sea salt
The wine's dense graphite tannins and high acidity cut through the richest beef cuts. -
Slow-cooked wild boar with herbs
Complex iron-mineral notes and firm structure perfectly frame gamey wild boar. -
Truffle and egg pasta
Volcanic earthiness and iron notes create a thrilling mineral-umami dialogue.
How to serve Pietradolce Vigna Barbagalli
Allow 65 minutes from open to pour.
- Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
- Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
- Pair with. Grilled T-bone with Sicilian sea salt, Slow-cooked wild boar with herbs, Truffle and egg pasta. Match the wine's structure to the dish's fat and salt.
History
Vigna Barbagalli was released from the 2012 vintage after Michele Faro identified ungrafted Nerello Mascalese vines in the Barbagalli contrada at 850 metres altitude. The very low yields from these old vines and the extended ageing regime produced a small-allocation prestige Etna Rosso.
Facts
- Producer
- Pietradolce · visiting guide
- Grapes
- Nerello Mascalese
- Classification
- Etna Rosso DOC
- Oak
- 24 months in large Slavonian oak botti (25 hl)
- ABV
- 13.5%
- Price
- €80-130 at retail
- Drinking window
- 8-25 from vintage
- First vintage
- 2012
Frequently asked about Pietradolce Vigna Barbagalli
What does Pietradolce Vigna Barbagalli taste like?
On the nose, dark cherry, iron, smoked mineral, dried rose. On the palate, pomegranate, graphite, volcanic stone, cedar. Structurally medium-bodied, firm tannins, high acidity with a very long, taut and mineral finish. Vigna Barbagalli is Pietradolce's prestige single-vineyard Etna Rosso from ungrafted pre-phylloxera vines at 850 metres: among the most collectible and age-worthy Nerello Mascalese produced on the north slope.
When should I drink Pietradolce Vigna Barbagalli?
Drink 8-25 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Pietradolce Vigna Barbagalli?
Grilled T-bone with Sicilian sea salt is the canonical pairing. Other strong matches include Slow-cooked wild boar with herbs and Truffle and egg pasta. The wine's dense graphite tannins and high acidity cut through the richest beef cuts.
What grapes are in Pietradolce Vigna Barbagalli?
The blend is Nerello Mascalese. The wine is classified as Etna Rosso DOC.
Tags
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