On the nose, alluring scents of fresh raspberries, plums, blackberries and spice meet hints of vanilla. This smooth, food friendly wine delivers dark fruit flavors and gentle tannins all wrapped in a wonderfully smooth and easy-sipping palate. Barbera's characteristic acidity cuts an elegant swathe through the richness, revealing toasty cedar notes and a spicy vibrancy that is unique to Piedmont's best reds.
Tar, plum, dried orange peel, violet, smoke, licorice and cedar.
The Cascina del Pozzo hails from the roller-coaster hills of Alba, in the heart of Italy's Piedmont region. Located seven miles outside of Alba, in the village of Castellinaldo, Cascina del Pozzo ("Little House by the Well") is headed by Marchisio family scion Sergio Marchisio. The Fossamara cuvée comes from grapes specially selected for their ideal ripeness. Barbera is made in a broad range of styles, from light, acidic and rustic to richly fruity. Three regions within Piedmont are designated for the best Barberas: Alba, Asti and Monferrato. In recent decades, forward-thinking winemakers here have ripped out late-ripening Nebbiolo vines and planted Barbera on many of the area's choice south-facing slopes. The result is serious wines of concentration and complexity, whose structure takes well to aging in oak, which provide toasty flavors and their own oak tannins.
Barbera's are terrific food friendly wines that love different recipe preparations from pork and grilled red meats (particularly with an Italian accent) to pasta with tomato sauces. It is the height of the summer tomato season and I cannot get enough ripe and juicy tomatoes. I recommend my recipe of Spaghettini with Summer Cherry Tomatoes, Calabrian Chilies and Basil to take full advantage before the summer beauties fade away into those pale and flavorless lookalikes. Make sure to have plenty of crusty Italian style bread to soak up all the wonderful flavors
"You only have so many bottles in your life, never drink a bad one."--Len Evans
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