Barbera Meeting blog contributor Tom’s Wine Line graciously has graciously shared a PDF of his article on Barbera, published in the current issue of Decanter magazine (special Italy supplement).
Here’s an excerpt:
- Relatively low tannins and high acidity distinguish Barbera, giving its sour cherry/berry fruit a bracing raciness, and making it super food-friendly. Carlo Revello, winemaker at the family firm, explains his affection for the variety: ‘Maybe it’s a generational thing. My father used to drink Dolcetto every day. My brothers and I prefer the fruitiness and acidity of Barbera.’
Click here to download the entire article.
Buona lettura!
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