This is one of Piedmont’s larger and more successful producers, whose wines are unfiltered, unfined, and in most cases created using biodynamic methods. The “Bionzo” Barbera debuted in 1998, and only 3000 cases per year are made from ancient vines, which have the benefit of southern exposure. Having spent 16 to 18 months in French oak that was mildly charred, this Barbera has the natural ingredients and enhancements to give pleasure for another twenty years or so.
This is a wine that is both approachable and generous now AND has aging potential. The nose is all dark fruits and Piedmontese terroir. The palate is full of blackberries, currants, and a lush and mouth-filling roundness. Undercurrents of tobacco mingle with vanilla and savory minerals backed by chalky tannins, evident but not excessively dry and fruity acidity.
One of the better Barberas to come to our attention. For more, check out our wine newsletter.