Matteo Correggia was a pioneer in Piedmont’s Roero appellation, striving to elevate its status and highlight the quality of its wines which were generally considered insignificant when compared to those of its more famous neighbors, Barolo and Barbaresco. After inheriting his family’s vineyard estate in 1985 at the young age of 23, he continued the tradition of farming outstanding fruit which eventually turned the heads of nearby legendary Barolo producers, Roberto Voerzio and Elio Altare. These two famed winemakers took Matteo under their wing, mentoring him in how to maximize the potential of his excellent vineyards and encouraging him to establish his own winery. Matteo did just that, but rather than adopting the ultra-modern trends of machine harvesting and the use of new barrels, he prudently opted to hand-harvest his grapes, ferment in temperature controlled stainless steel tanks and use neutral oak barrels for aging. Matteo went on to produce the first vineyard designated wine in Roero and helped guide the standards for what would become the Roero DOCG. Tragically, Matteo passed in an accident in 2001, yet his widow, Ornella, continues to build on his legacy and maintains the winery’s reputation as Roero’s benchmark producer of Nebbiolo, Barbera and Arneis. Many club members will recall the tasty Arneis we featured from this producer in July, and we hope you will also enjoy this juicy and vibrant Barbera that comes with a price tag you literally cannot beat!
Matteo Correggia wines are all about restrained winemaking and showcasing the true nature and best attributes of native Piemontese varietals; this 2015 Barbera is no exception to the rule! Sourced from 40-year-old vines on prime, south-facing slopes within the Barbera d’Alba Superiore DOC, the grapes are aged one year in used barriques and another year split half in tank and half in bottle before release. While the fragrance expresses rich, concentrated fruit as in cassis liqueur, Maraschino cherry and blackberry, the fairly light to medium-bodied palate brings forth more savory elements as in dried mint, thyme, anise and cedar. The expansive and almost mouth-puckering acidity provides lift and vibrancy to this otherwise very focused Babera, making it the ideal partner to something hearty and flavorful as in pizza with fennel sausage and wild mushrooms or pasta with pancetta, shallots and sage.