トリンケーロ ロッソ ラシーヌ 2020 徹底レビュー｜ピエモンテ バルベーラ自然派ワイン

Trinchero Rosso Racines 2020 is a remarkable natural wine produced in the Piedmont region of Italy by the historic Trinchero family estate. The Trinchero family has been cultivating grapes and producing wine since 1925 in Agliano Terme, located in the province of Asti. They were among the very first producers in the Asti area to register for DOC wine estate bottling, marking them as pioneers in the region’s winemaking history. Today, the estate is led by Ezio Trinchero, who is widely recognized as one of the forerunners of the natural wine movement in Piedmont. His philosophy centers on minimal intervention in the winemaking process, allowing the grape and the terroir to express themselves as authentically as possible.

The Rosso Racines cuvée holds a special place in the Trinchero portfolio. It is produced exclusively for the Japanese importer Racines (known as Rashinu in Japanese), and the name of the wine itself pays tribute to this partnership. Starting from the 2016 vintage, the wine has been made using a portion of grapes from the Bricco del Noce vineyard, which serves as the source for Trinchero’s baseline Barbera. While the upper-tier Bricco del Noce undergoes aging in wooden barrels, the Rosso Racines takes a different path, being fermented in concrete tanks and then aged in stainless steel tanks. This approach preserves the pure fruit character and the lively acidity that Barbera is renowned for, without the influence of oak.

One of the most distinctive aspects of this wine is its extended aging period. Despite being positioned as an entry-level offering, Rosso Racines 2020 undergoes a full 36 months of maturation before it is deemed ready for release. Ezio Trinchero’s commitment to quality does not waver regardless of the price point, and he carefully monitors each batch to ensure it meets his exacting standards before allowing it to reach consumers. The vines used for this wine are approximately 20 years old, which, in the context of traditional European viticulture, are still considered relatively young. Additionally, grapes from cooler vineyard sites are incorporated, which contributes to the wine’s characteristic freshness and vibrant acidity.

Barbera is one of the most important grape varieties in Piedmont, second only to Nebbiolo in terms of prestige. The Agliano Terme area within the Asti district is considered one of the finest terroirs for Barbera d’Asti, offering warm climatic conditions combined with calcareous soils that encourage the development of rich fruit flavors alongside firm, refreshing acidity. The interplay between these elements gives Barbera from this region a distinctive profile that balances approachability with depth.

According to the producer and retailer descriptions, Rosso Racines 2020 exhibits a beautiful balance between light acidity and fruit expression. The wine is characterized by fresh acidity typical of Barbera, accompanied by complex fruit flavors and mineral notes, all supported by a solid structural backbone. One of the most compelling features of this wine is its ability to evolve dramatically after opening. The producer explicitly recommends not finishing the bottle in a single day, suggesting instead that drinkers open it the day before serving or enjoy it over the course of two to three days. As the wine breathes and interacts with air, its depth and umami-like savory qualities become increasingly pronounced, revealing the full potential of the extended aging it has undergone.

The wine has received excellent consumer feedback, with a rating of 4.75 out of 5 stars based on 8 reviews on the Rakuten marketplace. It is available through Tuscany Italian Wine Specialist Shop on Rakuten at a price of 3,498 yen per 750ml bottle, with free shipping available when purchasing six or more bottles. Given that this is a natural wine, the retailer recommends using refrigerated shipping during warmer months to maintain optimal quality during transit.

In terms of food pairing, Barbera’s bright acidity and fruit-forward character make it an exceptionally versatile partner at the dining table. It pairs beautifully with tomato-based pasta dishes such as Amatriciana and Bolognese, where the wine’s acidity complements the natural tartness of the tomatoes. Pizza Margherita, with its simple combination of tomato, mozzarella, and basil, is another excellent match. The wine’s structured yet not overly heavy body also makes it suitable for roasted chicken and pork dishes. Cured meats like salami and prosciutto echo the traditional Piedmontese culinary traditions and offer a classic accompaniment. Interestingly, the gentle and nuanced character of this natural wine also pairs well with Japanese cuisine, particularly dishes with soy-based sweet and savory seasonings such as kinpira gobo or chikuzenni.

The Trinchero estate represents a fascinating intersection of tradition and the modern natural wine movement. While the family has been producing wine for nearly a century, their embrace of minimal-intervention winemaking techniques places them firmly at the forefront of contemporary wine culture. The Rosso Racines cuvée specifically demonstrates how thoughtful winemaking and patient aging can produce wines of remarkable quality and value. For consumers interested in exploring Piedmontese natural wines or discovering the potential of the Barbera grape variety without committing to a high price point, this wine offers an accessible and deeply rewarding entry point. The collaboration between Trinchero and Racines has created a wine that embodies shared values of quality, authenticity, and the belief that great wine should be available to everyone who appreciates it.