A translation of Giorgio Gallesio’s landmark description of Barbera grape
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Now that I have arrived in Monferrato, I hope I have set the scene for a journey into this rich historic region.
If it weren’t for Prohibition and the disruption of the commercial wine trade in California, we’d probably be drinking Barbera today instead of “Napa Valley Cab”
Why are the best wines if the world are so ageing worthy? Is it because ageing gives wines more complexity, aromas and better balance? Or is it a mere notion of a time travel we are undertaking when drinking such wines?
Wine blogger and educator Jeremy Parzen joins the My Name Is Barbera editorial team!
And yeah, I do just kind of get lucky that way when I taste Nizza. Please don’t hate me…
There is something different about the backroads in Barbera land, both in size and purpose. Driving through Monferrato you get the sense that the land is the purpose.
A world at your nose. There is nothing like aromas and their abilitys to make a person, place or wine unforgettable.
I got to experience the full development of Albarossa, a serious, intellectual wine (hey, no one said that I had an easy job, right?)
Nizza is a terroir. Nizza is a well defined project.
