Cascina la Ghersa

Piage Barbera d'Asti

8.834 ratings
8.42 pro ratings
Asti, Piedmont, Italy
Barbera
Duck, Goose, Game, Chili & Hot Spicy, Turkey, Mushrooms, Chicken, Tomato-Based, Pork, Venison, Potato, Pasta, Baking Spices, Beans & Peas, Pungent Cheese, Hard Cheese, White Rice, Exotic Spices, Soft Cheese, Herbs, Veal, Salami & Prosciutto, Onion, Shallot, Garlic
Top Notes For
Gary Westby

Champagne & Sherry buyer K&L Wines

9.0

Very fresh and dark fruited Asti. Naturally good with pizza!

Very fresh and dark fruited Asti. Naturally good with pizza!

Jul 30th, 2016
Kristen Murphy Caldecutt

Community Manager SevenFifty

7.9

A tad overripe.

A tad overripe.

Oct 29th, 2015
Caitlin Wilson

Eh. Acidic and dry. It reminds me of kalamata olives. Slightly meaty in body and tangy.

Eh. Acidic and dry. It reminds me of kalamata olives. Slightly meaty in body and tangy.

Jul 12th, 2018
Ryan J. O'Neil

Not too tannic, tastes like the skin of a plum

Not too tannic, tastes like the skin of a plum

Feb 3rd, 2018
Leah Weisman

Light but really flavorful. Has a long, fruity finish. $8/glass at Mercato, $30 for the bottle. $13 for bottle at Total Wine.

Light but really flavorful. Has a long, fruity finish. $8/glass at Mercato, $30 for the bottle. $13 for bottle at Total Wine.

Jan 23rd, 2018
Chris B.

This paired really well with pizza. Acidic but tannins were barely there - lots of dark berries and dried herbs. Thyme to get more? (cough)

This paired really well with pizza. Acidic but tannins were barely there - lots of dark berries and dried herbs. Thyme to get more? (cough)

Apr 17th, 2017
Rob Iracane

Vegetal, mushrooms

Vegetal, mushrooms

Jan 10th, 2016
Jamie Cassara

Earthy nose/flavor, good with meats pasta and cheeses. Tart aftertaste.

Earthy nose/flavor, good with meats pasta and cheeses. Tart aftertaste.

Nov 21st, 2015
David D

High tannins, raspberry, thyme. Tight. From Shawn's.

High tannins, raspberry, thyme. Tight. From Shawn's.

Nov 7th, 2015
Michael Delacruz

Monferrato Chiaretto DOC

Monferrato Chiaretto DOC

Oct 2nd, 2015