Intense ruby- red when young, tending to garnet red with ageing. Flavor is dry, full-bodied, slightly bitter when young, tending to soften and fill out with age. Serve with roast meats, mature cheeses, red meat, boiled beef and game.
The nose is packed with black fruit, especially blackberries and plums, with slight spicy overtones hinting at black pepper and cinnamon. Sweet, soft tannins come together in a closely-woven texture that combines with great fruit character and crisp freshness, culminating in a long, tasty finish.
This Barbera boasts lovely bright colors and inviting aromas of cherry and spice. Flavors of cherry cola swirl with warm vanilla and juicy fruit. The wine is bright on the palate and it finishes rich and soft, with lingering fruit and exotic spices. This is a soothing sipper that fits well in almost any culinary occasion.
The wine is a vivid and intense ruby red in color with a grapey and fruity (plum and cherry) aroma. Grapes grown on light and loose-textured soils and modern oenological techniques which enable producers to obtain and conserve fruit and freshness combine to make this a wine which is very pleasurable in its youth.
60% Barbera, 40% Syrah. Deep ruby red in color with purple highlights, richly fruity aromas of plums and cherries with notes of violets, coffee, and spices. The palate is ample, dense, full with soft tannins, elegant and long. It is an excellent match with meat dishes, pot-au-feu, and fresh cheeses.
This deeply colored red offers a seductive aroma of toasted black cherries and plums, with complex scents of tar, anise and smoky oak. A velvety texture with deep, luscious, plum, cherry and toast flavors leads to a rich, lingering finish. This opulent, Italian-style red is a perfect match for roasted and grilled chicken dishes, white and red sauce pastas, and simply prepared beef entrees.
Generous, richly textured and velvety. A remarkable silky texture for such a young Barbera. Full-flavored and smooth. This distinctive Barbera is eminently suited as a “wine for all courses.” Particularly fine with first courses and with meat dishes such as fillet of veal. Also pairs well with gnocchi, cannelloni stuffed with leeks and Gorgonzola.