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 →
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 →
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 →
Gutturnio is a DOC that came into being only in 2010. By law, the wine must be a blend of barbera and croatina, and it can be fizzy or still.... read more →
In a world full of difficult-to-love barbera, this one is a joy. Tannic yet balanced, the whiff of cinnamon and turmeric gives it some touch of gulpable exotica. If you... read more →
Elena Pantaleoni believes in tradition and a continuity of her heritage, the proof is always in the bottle and glass as it is with this bonarda/barbera blend. The heavy clay... read more →
Former restaurateur Noel Diaz works out there on Treasure Island, buying from a variety of vines. When he’s able to have his own vineyards watch out, but meanwhile, take a... read more →
The 2014s have hit the U.S., finally. Find brilliance in the face of what could go down as one of the worst vintages of the century. There’s the raised volatility... read more →
Last year I profiled a crazy dude making crazy wine in Zona del Barbaresco who had a composter he called “the mother shit.” He likened cutting the tips of his... read more →
The 2014s haven’t yet hit the U.S. but the rest of the world has them. Set your sights on this pair of star trebbiolos as soon as they appear. Find... read more →