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Raudonasis sausas
Annual production is no more than 1500 bottles from the very old vines planted in 1948. Commune of production - La Morra.
Maceration on the skin for 3-4 days in rotary fermenters with futher aging in new French barriques for 18 months. The wine has very intense aromas of red and dark fruits, combining with dark and brown spices. Warm, soft and intense palate with silky and velvety tannins, a pleasant acidity, flavor ranging from blackberries to cherries. Long finish.
Serve at 18-20 °C with cheese, mild wild dishes, dark meat, dark poultry.
The 2016 Langhe Larigi, a pure expression of Barbera from old vines and with only 2,500 bottles produced, is a beautiful wine with bright ripeness and lush fruit. Semi-crunchy in nature, it also has some muscle under the hood with a 15.5% alcohol content. The finish is fresh and bright. Try it with the famous local tajarin (rich egg-yolk pasta), without giving a second thought to all that cholesterol and the volume of alcohol you are consuming. By the way, Elio Altare is now 69 years old, and he counts 54 vintages under his belt.
Elegant and powerful, with vanilla and toast notes wrapped around plum and blackberry fruit flavors. The vibrant acidity keeps this reined in and extends the spicy aftertaste. Drink now through 2023. 160 cases made, 100 cases imported.
The Altare family was originally from the town of Dogliani before buying the farm in La Morra. Back then, the estate covered 5 hectares of Nebbiolo, Barbera and dolcetto vineyards, along with some peach, hazelnut and apple trees. Those were times when orchards gave higher yields and more profits than vineyards. Back then it wasn’t easy, given the economic crisis that lasted for years. Elio, along with other friends, decided to learn more about winemaking by traveling beyond the borders of Piemonte, trying to learn from the success that other regions were enjoying. Their first trip to Burgundy, in January 1976, was a revelation, and when Elio got back home he knew there were major changes to be made. He wasn't afraid: he grabbed a chainsaw as if it was a sword, and first he cut down the fruit trees in the orchard, then he chopped up the big old wooden tanks in the cellar into firewood. In this way, he made room for his first brand-new barrique. His father Giovanni didn't understand him. His son's radical decisions were too far from his way of thinking. Being from an older generation and poorer times, he was not able to accept what he thought was an offense against common sense and tradition, and because of their different opinions, Giovanni and Elio’s relationship fell into silence. He died in 1985 and tragically disinherited Elio. Elio continued to work while he bought back the winery and vineyards from his siblings. Elio stood firm then and still does today. His decisions marked a radical change of direction and give a different interpretation to the family's wine, favoring elegance, finesse, and balance, following a strict regime in the vineyards, and adopting new vinification and aging techniques in the cellar. The farm is still family-managed today. In 2003, Silvia – Elio’s oldest daughter – began working beside him, while Elena, his younger daughter, moved to Germany, where she runs a wine importing company. Up to today we farm about 10 hectares with an average production of 70,000 bottles.
