Winemaker Notes
Notes of cherries, strawberries, iron, and balsamic vinegar are tightly coiled in a soulful, untamed package. Because the Fantinos are so talented, the wine has finesse despite the heat of the vintage. The acidity is as mouthwatering as ever, the alcohol level remains balanced, and the fruit is preserved. Barbera’s bright acidity makes it a champion at table. Open it alongside a wide range of cuisines, from hearty pastas to grilled meats and roasted vegetables. Try it with a chanterelle risotto for a match made in heaven—Lucifer not allowed!
Attracting the most glory, prestige and fame to the Piedmont region, Nebbiolo in all of its expressions—Barolo, Barbaresco, Roero, Ghemme and Gattinara—creates a complex wine, truly unique for its delicate qualities combined with strength and a great potential to improve over time.
But Nebbiolo isn’t all there is to red wine from Piedmont! Barbera is the most planted variety and historically most popular as a dependable, food-friendly, everyday wine.
Beyond these two, a surprising number of red varieties call Piedmont their home. Worth a try include Dolcetto for its bold concentration and aromas of spice cake. Other grapes to investigate include Freisa, Croatina, Brachetto, Grignolino and Pelaverga.