Gregory Dal Piaz

Location: New York, NY

Top Barbera Tasted 5/13

15. Barbera D Alba Bricco Dei Merli Elvio Cogno (2011)

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Two green harvests, 70 to 80 quintals per hectare can arrive at 100 with the excellent soil here, 15 days, natural yeast, malo in SS, cold stabilization, one year in slavonian oak, 15 Hl Tight and leathery on the nose with a fine spice note, this is aromatic but not fruity. With a fine plum skin quality early on the palate buffering the cutting acids this is deceptively smooth and polished in the mouth with late arriving herb notes and fine powdery tannins. The acid pops in a big way on the backend with mulberry toned fruit that is succulent and mouthwatering. This is probably pushing the limits of what is a generally acceptable level of acidity but it offers great freshness and classic Barbera cut. 90pts
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