From: Piemonte, Italy
Varietal: Barbera
Winemaker Notes
Floral, elegant and expressive aromatics, high toned texture, harmonious and lively acidity. The Barbera d'Alba is consistent expression of this local eclectic grape. Vinification and aging occur in stainless steel to purely deliver its character.
Taste & Critical Acclaim: This charming 2021 Barbera d’Alba from Paolo Scavino is an instant hit with staying power. You should definitely give this some air upon first opening; a quick decant does this wine wonders. With air, this wine shows off those classically intense red + black fruits (bing cherry, raspberry, boysenberry, strawberry, blackberry, black plum skin) accented by floral aromas of violet, and savory spice/non-fruits like nutmeg, cinnamon, and incense. On the palate, silky textures and mouthwatering acidity rein in those buoyant red + black fruits and show off its versatility. This is a wine equally at home for a pizza and movie night as it is next to a date night candlelit dinner with tableside shaved truffles over perfectly prepared risotto.
WS 91 Wine Spectator
This silky red is introduced with violet and boysenberry aromas, with cherry and berry flavors framed by succulent acidity. Elegant and charming, with excellent balance and length. Drink now through 2026.
Pairing: Barbera’s in general (and very true for this stellar example) pairs perfectly with rich foods, such as cheeses, meats, and earthy mushrooms—for example, a mushroom pizza with truffle oil. While Barbera is light enough to stand up to dishes such as risotto (we’re sharing a pairing recipe inspired by a mushroom risotto craving below) or pasta, seafood and very light or sweet dishes should be avoided.
Trahana With Mushrooms
By Martha Rose Shulman
It’s Time to Try Nutty, Sour Trahana by Martha Rose Shulman
About. All of the wines are subject to scrupulous care of the vineyards in order to grow healthy and high quality grapes. Yields are limited. Vinification and aging are the same for all of the non-riserva Barolo to emphasize the terroir of each site. Each cru & sub-cru is vinified separately in stainless steel. Native yeasts, temperature control during fermentation, 8 – 12 days maceration, 20 – 30 days of alcoholic fermentation. Selection of the best performing plots during the first year of aging. The under achieving ones, depending on the vintage, are sold off in bulk. Aging 10 months in neutral French oak barrels, then 12 months in large casks, 10 months in stainless steel, 10 months in bottle before sale.
100% Barbera from Bricco Manescotto vineyard in the village of La Morra
High elevation
Eastern exposure
Well-drained soil
Vinification and aging in stainless steel
420 cases produced annually
