La Giribaldina Valsarmassa Barbera D’Asti
$27.00
Out of stock
Vintage: 2015
Region: Asti, Piedmont, Italy
Viticulture: Organic
Grape varieties: 100% Barbera
La Giribaldina Valsarmassa Barbera D’Asti is well-bodied and balanced, with evident black cherry and licorice notes. Pizza wine!
Song: Contact High by Architecture in Helsinki
Out of stock
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About La Giribaldina Valsarmassa Barbera D’Asti
La Giribaldina Valsarmassa Barbera D’Asti is well-bodied and balanced, with evident black cherry and licorice notes. Outstanding and long-lingering after-taste. It is a modern and traditional red wine at the same time.
About La Giribaldina
The estate was founded in 1995 in the ancient farmhouse Giribaldi in a hilly area of the most beautiful Piedmont region. The farm was completely renovated while retaining the original structure dating to ‘800 with the desire to create a ‘wine reality’ of great value. The company’s choices have always remained the same pointing towards one goal: get absolute quality and preservation of those characteristics of uniqueness and typicality that characterize the territory of South Asti and its products, first of all, the wine.
About Barbera
Best-known for its starring role in Piedmont’s Barbera d’Alba and Barbera d’Asti wines, Barbera is a northern Italian grape-producing fresh, light-bodied red wine with low tannins. Alongside Nebbiolo and Dolcetto, it is synonymous with Piedmont although this dark-skinned wine grape variety is found in several Italian wine regions, including its native Piedmont, Emilia-Romagna, Puglia, Campania, and even the island regions, Sicily and Sardinia.
At the turn of the 21st Century, it was Italy’s third most-commonly planted red wine grape, after Sangiovese and Montepulciano (although it has since been overtaken by French internationalist Merlot and southern Italy’s deep and aromatic Primitivo.
Nonetheless, Barbera remains popular for producing vibrantly colored, fruity, light-to-medium-bodied red wines with low tannins and high acidity. Indeed, its soft tannin profile sets it apart from Nebbiolo, its more prestigious – and very tannic – Piedmontese counterpart.
As such, Barbera is encountered in both blended wines and varietals – the latter are becoming increasingly common as Italy continues its move towards varietal labeling.
