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Wine Details
Price:
$20.00 per bottle
Description:
Varietal Composition: Predominantly Barbera (60-70%), with the balance mostly Dolcetto; occasional additions of complementary varieties. Both Barbera and Dolcetto are varieties native to the Italian Piedmont in the Northwest.
What it resembles: Barberas made in a softer style, or blended with Petite Sirah, other varieties, especially those with fatter or more luscious flavor profiles and/or lower acidities.
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Varietal Definition
Barbera:
A red-wine grape of Italian origin that produces sturdy, tannic wines capable of aging. Barbera is widely planted in Italy’s Piedmont region, where it accounts for half the total acreage. Most California Barbera is grown in the Central Valley and finds its way into generic or proprietary blends. The Sierra Foothills, Paso Robles, Santa Clara and Sonoma, where very warm days are moderated by cool nights, produce some of the state’s best varietal Barberas. The fruit is naturally high in acid, which it retains very well, even in hot climates. Barbera grapes are also high in anthocyanins, but only low to moderate in tannin content. The resulting wines are deep, purplish black in their youth, but tend to early browning and lightening as they age. Tannin from oak aging can help somewhat to stabilize color.
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Dolcetto:
Italian red grape from the Piedmont area of the North West. Produces soft varietal wines for early drinking. Gives lots of up front fruit with soft tannins with a style not unlike the Gamay of Beaujolais.
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