Full Review

Ramello

Ramello
2013 Barbera d’Asti DOCG

Pair this wine with:
Beef Cheese Pasta Vegetables

Category: Barbera

Date Tasted:
Country: Italy
Alcohol: 12.5%
85 Points
Silver Medal
Highly Recommended
$15

Ramello
2013 Barbera d’Asti DOCG

Pair this wine with:
Beef Cheese Pasta Vegetables

Category: Barbera

Date Tasted:
Country: Italy
Alcohol: 12.5%
Bright dusty garnet color. Earthy, spicy aromas and flavors of spice cake and pickled cherries and melon with a supple, tart, dryish medium body and a tingling, delightful, medium-length finish manifesting touches of mulberries, pomegranate, leafy earth, and cedar. A racy Italian red ready to rev up your appetite.

Tasting Info

Wine Glass Style: Crisp & Lively & Savory
Aroma Aroma: spice cake and pickled cherries and melon
Taste Flavor: Same as aromas with touches of mulberries, pomegranate, leafy earth, and cedar
Sweetness Sweetness: Dryish
Enjoy Enjoy: on its own and with food
Recipes Pairing: Ratatouille, Dolmades, Lasagna
Bottom Line Bottom Line: A racy Italian red ready to rev up your appetite.

The Producer

Cantina Sanrocco

The Producer
46 Via Provinciale
Vigliano d’ Asti,
Italy

Barbera

Wine Glass Zinfandel.jpg
Serve in a Zinfandel Wine Glass
Barbera is a hearty, spicy red, produced most notably in Italy's Piedmont region as well as in California, especially in Sonoma, where it was brought there by Italian immigrants in the 19th century.

Barbera is a distinctive red wine as it has very high acidity as well as very light tannins. Given the acidity, it is an ideal choice at lunch with salumi, as the acidity cuts through the fat of the meat.

It is the most widely planted red variety of Piedmont and most versions are straightforward, slightly rustic wines that are meant for simple foods such as pizza and lighter pastas. However over the past twenty years, producers- especially in the Asti province - have made more "serious" versions of Barbera d'Asti, aged in small oak barrels. These are riper and more weighty versions, light years away from the traditional style.

California has some representative examples, with ripe blackberry fruit and light spice, yet Barbera has yet to receive the same attention as many other red varieties in the state. Most are best consumed young with grilled meats.