Tasting Notes
Made for earlier everyday drinking, this Barbera is light to medium in weight, with a tangy mouthfeel of red fruits and silky yet chalky tannin. It sees only stainless steel for first year, then left in bottle under coal for about 6 months (so in bottle for 2 odd years currently). 13.5% alc. Food to drink with - anything you want to put on the barbecue! - Michael L
Arguably Italy’s most important fine wine region, Piedmont is synonymous with Nebbiolo, Barolo, and Barbaresco. It’s also home to a wide array of other compelling reds and whites that range from the austere to the juicy and joyful.
LOCATION:
Northwest Italy, bordering France and Switzerland, with the Alps to the north and the Apennines to the south.
TERROIR:
Rolling hills and foggy mornings define Langhe and Roero. Soils are mostly calcareous marl with sandy or clay-rich layers depending on the site. Continental climate with cold winters and warm summers.
VARIETIES:
Nebbiolo is king, producing powerful, tannic reds. Barbera and Dolcetto round out the red trio. For whites, look to Arneis, Cortese (Gavi), and Timorasso. Moscato is important in the Asti area.
| Product Type | Wine Red Barbera |
| Volume | 750ml |
| Country | Italy |
| Region | Piedmont |
| Sub Region | Asti |
| Winemaking Practices | Minimal Intervention |
| Vineyard Practices | Minimal Intervention |