Full Review
Ramello

Ramello
2013 Superiore, Barbera d’Asti DOCG

Pair this wine with:
Beef Cheese Pasta

Category: Barbera

Date Tasted:
Country: Italy
Alcohol: 13.5%
93 Points
Gold Medal
Exceptional
$20.00
Best Buy
'2016 World Value Wine Challenge-Top 10 Red Wine $20 and Under' Best Value Italian Barbera

Ramello
2013 Superiore, Barbera d’Asti DOCG

Pair this wine with:
Beef Cheese Pasta

Category: Barbera

Date Tasted:
Country: Italy
Alcohol: 13.5%
Dusty garnet color. Fruity aromas and flavors of black raspberries, banana bread, watermelon relish, and tropical blossoms with a silky, crisp, dryish light-to-medium body and a smooth, delightful, medium-length pomegranate and rhubarb, hint of grass and herbs, and toasted cranberry bread with honey finish with a suggestion of oak. A lively and evolving red with nice waves of flavor.
Tasting Info
Wine Glass Style: Crisp & Lively, Juicy & Smooth, Savory & Non-Oaky
Aroma Aroma: black raspberries, banana bread, watermelon relish, and tropical blossoms
Taste Flavor: pomegranate and rhubarb, hint of grass and herbs, and toasted cranberry bread with honey
Sweetness Sweetness: Dryish
Enjoy Enjoy: Now-3 years on its own and with food
Recipes Pairing: Veal Parmesan, Duck Lasagna, Lasagna
Bottom Line Bottom Line: A lively and evolving red with nice waves of flavor.
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.