This 100% Barbera was tank fermented and then aged in French oak barriques for 13 months. The color is a rich medium ruby and the aromatics show Barbera’s characteristic fresh berry notes, with subtle floral and spicy oak back notes. Medium flavors are supported by brisk acidity, firm fine tannins, hints of exotic spices, 14% alcohol and good length. Enjoy this fruit-forward Barbera with sauced roasted meats and medium cheeses.
Beni di Batasiolo, Barbera d’Alba (Piedmont, Italy) 2009
By Gerald D. Boyd