Barbera d'Alba

Campfire, sagebrush & wild berries in a glass.

Mr. Giacosa, please don't raise the price on this fantastic Barbera. And how about maybe using 3-4 percent less oak while you're at it, if you don't mind? Unless of course you think it will be fully integrated in a few years, in which case, I'll take any bottles you have left. Please let me know at your earliest convenience. Best wishes, Chris

Juicy, structured, delicious.

Moms in town. Ripe berries but acidic

Thanks for the great recommendation, @Chris MacLean.

Had this at Italian restaurant in South Beach. And with happy hour with Dad while setting up Christmas tree.

showing better than many a nebbiolo. bright black cherry, dense.

Really nice nose and fresh cherry-berry fruit, but with that underlying dryness and soil. Worked well with Mac & Cheese. Way better than the Dolcetto, which I think was compromised.

Ristorante al Castello di Alessandro Boglione, Grinzane Cavour, Italy - sommelier Stefano

Super bright, huge nose, loads of spice and well resolved tannin