Barbera D'Asti 2022 | Natural Wine by Sette.

Barbera D'Asti 2023

Sette
Cantine Sant'Ambroeus
Grapes: Barbera
Country: Italy
Regions:Piedmont
Wine Type:Piedmont
Vintage: 2023
Bottle Size: 750ml
Alcohol: 14%
CHF 25.15 incl. Swiss VAT & duty fee | CHF 23.35 due at checkout | est. CHF 1.80 to be paid to courier (+ handling fee)
IMPORTANT: We operate from Germany and therefore you are not paying any tax to us, but instead you will need to pay all Swiss taxes to the courier after receiving your delivery. Read about Swiss shipping, VAT and Duty Taxes.

Barbera D'Asti 2023 is a natural wine crafted by Sette, in the Piedmont region in Italy. This red wine is made with Barbera grapes, taken from vines around 25 years olds 200 meters above sea level. The wine is aged in cement tanks before bottling. Expect red berry fruits and some complexity in the form of a savoury aspect.

Production Details: Sette operates 5.8 hectares in Nizza, Piedmont, where they grow Barbera. Fermentation of this Barbera d'Asti lasts approximately 30 days with the skins. A defining feature of Sette's technique is the use of a wooden grid inside the fermentation vessel, which facilitates even extraction and oxygen exposure during the long maceration. Ageing follows in large wooden barrels.

Tasting Notes: We have not yet tried the 2023 vintage of Barbera d'Asti by Sette, but we hear it has notes of dark cherry, plum, black pepper, leather, and soft tannin structure.

We ship every Wednesday. Order by Tuesday 10am.

Prices include taxes, but not delivery.

Barbera D'Asti 2022 | Natural Wine by Sette.
Sette - Barbera D'Asti 2023
CHF 25.15 incl. Swiss VAT & duty fee | CHF 23.35 due at checkout | est. CHF 1.80 to be paid to courier (+ handling fee)

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Sette

NATURAL WINES BY SETTE

Sette was founded in 2017 by oenologist Gian Luca Colombo and Gino Della Porta, a former sommelier. Their vineyards cover just under 6 hectares on the Bricco di Nizza hill at Nizza Monferrato, in the Asti part of Piedmont, at 220 to 300 metres on south-facing limestone, marl, sandstone and gypsum. Barbera is the main grape, with some Grignolino and Moscato, and the oldest vines were planted in 1940.

The reds get long macerations of 30 to 50 days with the cap held under the juice in the old Piedmontese way, then age in concrete and Austrian oak, with no new wood. The Vino Bianco, the one with the jellyfish label, is Moscato with a couple of days on skins, finished in Tava clay amphorae. For everyday drinking, grab the Litro Rosso or Litro Bianco.

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