Ricossa Piemonte Barbera Appassimento

Dark ruby in color with a wide reddish rim. Fruity nose with cherries, black plums, sweet blueberries, light earth, chocolates, river rocks, light vegetables and peppercorn. Medium plus in body with medium acidity and nice legs. Dry on the palate with plums, cherries, blueberries, earth, spices, peppercorn, leather and tobacco. Nice finish with spices and fine grained tannins. This is a nice surprise. A very nice Italian Barbera. Easy drinking with a nice mouthfeel and mild complexity. Tastes like a …

Ruby in color/ Med(-) intensity Nose: Ripe red cherry, plum, sweet tobacco, black pepper, vanilla Palate: Med(+) acid Med body Med(-) finish Low intensity Low tannin Coffee, Vanilla

Italian Wine Scholar Class at the Texas Wine School. Made with 100% Barbera grapes which are air-dried for 4-6 weeks before pressing. This apparently is the first Barbera made in this style. Medium (+) ruby with a purple hue. No sign of aging. The nose is medium (+) with ripe blackberry jam, ripe candied cherries, violets, dried herbs and spices. No oak. The palate is dry, but with several grams of residual sugar, which are nicely balanced by the medium …

Piemonte DOC Barbera variety. Made with Appassimento technic so fruity notes are with raisin flavor. Medium bodied wine with fruit in front, baked berries, little spices, some sweet notes too, soft tannins. Okay to drink without food or with cheeses. Nice label. Believe a better wine of same producer is Barbera d’Asti Superiore DOCG where taste is influenced by oak.

Plummy nose. Sweet, flat and unpleasant on the palate. I could not manage more than a little of this with food.