German transplant Christoph Fischer makes a true and beautiful field blend from an old plot of grapes planted in alberello—bush-vine style—something quite rare for the ritzy Maremma. You’ll find a... read more →
Monferrato in the Piemonte region has many varied terroirs and one of them is Gamalero, an hour and twenty minutes south of Malpensa. The soils are sandy and silty. There... read more →
Rolfo makes simple and sincere wines, great for crowds and simple dinners at home. The wine was raised in stainless and is super fresh with great concentration. A lovely barbera... read more →
Marco Rizzardi works high above Emilia out of the appellation, on limestone soils in an Alpine-like climate. He makes stunningly elegant wines. All of them. The work is mostly in... read more →
At first this blend seems a bit too direct and grapey but the next day, the wine turned charming. Days three and four? The fruit evolved into something more savory.... read more →
Nicoletta Boca laments that her precious barberas are ignored because she works in the dolcetto-centric village of Dogliani. Big mistake. For one, the price is right, especially for a bottle... read more →
If you had earlier vintages of the Dagamó, you’ll see a dramatic evolution from that heavy extraction to this zippy soif. Here the fruit is vinified in 8 hl terracotta... read more →
Elena told me that her barbera doesn’t manage to go through malolactic. “It just can’t,” she said. “The acidity is too high.” But in these examples the lack of malo... read more →
If this wine is an indication, Marta Peloso and her husband Felice Cappa are making wines you need to pay attention to. Their setup is around the town of Alexandria... read more →
Elena told me that her barbera doesn’t manage to go through malolactic. “It just can’t,” she said. “The acidity is too high.” But in these examples the lack of malo... read more →