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$19.95
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Italy
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Piedmont
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Barbera
In stock,
1
available
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A textbook Barbera d'Alba -- highly aromatic, with bright red fruit that echoes on the palate, carrying through on the long, crisp finish. Soft tannins. Serving suggestions: With all white meats or rich pasta dishes. Drinking within 4 to 5 years. Alcohol 13.0%.
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$13.95
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WS 88
WA 87
Italy
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Piedmont
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Barbera
In stock, 12+ available
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List $20.00
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88 points Wine Spectator: "Vegetal and earthy aroma follow through to a black cherry flavor emerging in the mouth. Seems unsettled now, with a slightly bitter finish. This is concentrated, so give it a few months to sort itself out. Best after 2013. (2/29/12)"
87 points Antonio Galloni (Wine Advocate): "[$20 list] The 2010 Barbera d’Asti emerges from the glass with dark berries, leather, licorice and scorched earth. It shows good length and character, but not quite the personality of the very finest years. Anticipated maturity: 2011-2014. (Aug 2011)"
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$24.95
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WS 88
Italy
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Piedmont
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Barbera
In stock, 12+ available
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List $30.00
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88 points Wine Spectator: "[$30 list] A rich, ripe style, offering sweet black cherry and bitter almond flavors. The texture starts out smooth, giving way to a pleasantly astringent finish. Drink now through 2016. 600 cases imported. (5/31/13)"
Bastianich & Lynch (Vino Italiano Buying Guide): "Some of the longest-lived and most elegant wines in the Langhe... the Falletto vineyard, in Serralunga, is the source of Barolo, barbera, and dolcetto... Bruno Giacosa is a traditionalist, producing fragrant yet austere wines aged for long periods in large casks before release. Buy and hold!"
Robert Parker: "Perhaps the greatest compliment I could confer on Bruno Giacosa is that there are no wines in the world I buy without tasting first, except for those of one producer--the Professor of Nebbiolo."
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$34.95
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Italy
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Piedmont
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Barbera
In stock, 12+ available
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Sourced from the same vineyard that produces the legendary Giacosa Barolo Falletto, this bottling is widely considered one of Italy's top Barberas. The Falletto di Serralunga vineyard is southwest-facing, and its soil, a blend of clay and sand, enables the Barbera grapes to produce full and complex wine. Giacosa could easily make more money by grafting these vines over to Nebbiolo, but the fact that he doesn't speaks volumes to how "Il Maestro" regards the wine.
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