HISTORY: The wine is named after the brothers or fratelli, Antonio and Raimondo Levis, who founded the winery in 1938. Both had a passion for the Nebbiolo grape, which led them to the Langhe region. The brothers’ driving philosophy was “quality at any cost” and they worked tirelessly to meet that goal. It was thought that their ambition to make quality wine was even more so due to the fact they were both hearing impaired and used their wine as a form of expression.
ABOUT: In 2002, Raimondo Levis died and as a result, Antonio partnered with the esteemed Sartirano Family who has been making wine in the region since 1871. The Sartirano Family handles all aspects of the winemaking while still holding true to the Fratelli’s original ideals- producing honest, classically styled wines.
VINIFICATION: Soils are composed of Clay mixed with Sand. No chemical fertilizers are used in the vineyard. A manual harvest and sorting is rigorous. Grapes are de-stemmed and fermentation occurs in stainless steel at about 28-30 degrees Celsius. Maceration on the skins for roughly eight days with daily pumping of the must over the cap. Wine is then matured in stainless steel tanks. The aim is a fresh style. Moderate in body and suitable for the table.
TASTING NOTES: Grown on Alba's picturesque hills in its homeland of Piedmont in Italy, this Barbera is a classic example of the varietal. On the nose it has Red Fruit, Currant, Cherry and Blackberry notes. On the palate it is silky in texture with elevated acidity and light tannins. The taste is driven by fragrant notes of Red Cherries and sultry Forest Fruits, making it an elegant choice both for food matching or drinking alone.
FOOD PAIRING: Well marbled cuts of Beef, Lamb, Poultry, Game Fowl; Pastas, Pizza, Mushrooms, Tomatoes.