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Barbera
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Barbera is a beautiful red Italian wine that has a signature rich and dark color, high acid level, and low tannins. This classic wine is an Italian favorite and is believed to have its origins in central Italy. Barbera was the third most-planted grape type in Italy until 2000, and has existed as a tradition for centuries. This classic wine was brought by Italian immigrants to America and other parts of the globe. Barbera wines come in a spectrum of flavors that include strong and powerful wines to light and more fruity wines. The Barbera grapes are widely planted, mainly in warm regions. The signature deep color of this wine gives it a nice, rich flavor. Barbera can produce a nice plum flavor if it is fermented using oak, which will also give it nice and light cherry notes. Some harvesters choose to bring in the grapes when they are overripe, giving the wine a deep raisin-like taste. Lighter wines created with these grapes tend to resemble fresh or dried fruit.. Many regions still have vines that continue to produce grapes used in this wine for centuries, which ensures that this classic wine will continue to be the perfect tradition.
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Rinaldi Panta rei Monferrato Rosso is a blend of 50% Barbera and 50% Cabernet Sauvignon.
This wine is quite tasty, smooth, silky and powerful.
It is loaded with dried red fruit notes from the appassimento of the grapes and it also has a lot of spicy aromas and flavors from the oak ageing.
Grown on limestone soils.
The average age of the vines is 30 years old.
10% of the wine is appassimento. Appassimento is an Italian term for drying harvested grapes, traditionally on bamboo racks or straw mats, for a few weeks up to several months to concentrate the sugars and flavors. This process is used in making Amarone, Recioto and Sforzato.
This drying method is not traditional in Piemonte but is popular in other part of Italy like in the Veneto region.
Thanks to this new method the wine is rounder and softer, boasts beautiful notes of red dried fruits.
Pantarei is aged 14 months in French oak ((the wood is Allier, medium toast) barrels and 6 months in bottle before release.
Delicious with wild game, grilled meat and strong cheese.
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Aromatically the wine lifts from the glass with a combination of perfectly ripened red and black fruits, with a graphite smokiness and a hint of mulling spices. On the palate, their is a youthful tannic structure and a floral flavors alongside the fruity notes.
Spicy cologne lifts from the 2021 Pinot Noir Paul Gerrie Vineyard, with both high-toned and darker notes of sage, menthol, bergamot, and cranberry cocktail. Medium to full-bodied, it’s tightly coiled, with tremendous length, gripping ripe tannins, a bright spine of acidity, and mouthwatering salinity that lasts long on the finish. It offers up great mineral texture and will need 3-5 more years in bottle.
- Jeb Dunnuck 96 Points
Ti Cuntu… means “I will tell you a story…” in Sicilian dialect and it refers to the ability of the wines made from these native grapes to tell the story of their terroir and of their history. The label shows the dry stone walls and the wild myrtle which characterize their territory.
Frappato is a rare native grape of Vittoria and is almost exclusively grown in Eastern Sicily. The vineyards lie on the sides of Mont Iblei at 300 meters above sea level on a south-west exposure. The relatively infertile terrain encourages the concentrated structure with a light color and beautiful aromatics. Irrigation is generally avoided. There are 4,000 plants per hectare. Agriculture is sustainable and no herbicides or pesticides are used and wild herbs fill the vineyard rows.
Color: Light cherry red with garnet reflections.
Bouquet: A ripe strawberry, black cherry, roses and violets fill the bouquet along with notes of blackberries, raspberries and blueberries.
Taste: Fresh and berry-filled with an intriguing root beer note. The tannins are refined and the acidity lively. The finish is notable and long.
Excellent with cold meats and salamis, seafood and light pasta dishes.
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