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2016 Barbera d’Alba “Cascina Dardi”
A. & G. FantinoBarolo may be the “King of Wines,” but walk into any Piemontese trattoria or even the winemaker’s home at lunchtime, and chances are you will find a bottle of Barbera on the table. Unlike Nebbiolo, the vine is not finicky about site, and its generous yields make it a reliable tool for small growers. As far as we drinkers are concerned, Barbera’s strength lies in its versatility: its soft tannins and bright acidity match easily with a wide range of cuisines. In the Fantino cellars in the heart of historic Monforte d’Alba, Barolo is clearly King, but Barbera is by no means an afterthought. These sixty-year-old Barbera vines enjoy a privileged place alongside Nebbiolo in the Dardi vineyard, a subsection of the famous Bussia cru. After eighteen months in stainless steel, this lovely red—elegant, smooth, and loaded with delightful fresh fruit—is now ready to accompany your pastas, pizzas, and much more.
—Anthony Lynch
Wine Type: | red |
Vintage: | 2016 |
Bottle Size: | 750mL |
Blend: | Barbera |
Appellation: | Barbera d’Alba |
Country: | Italy |
Region: | Piedmont |
Producer: | A. & G. Fantino |
Winemaker: | Alessandro & Gian Natale Fantino |
Vineyard: | 60 years |
Soil: | Sandy Clay |
Aging: | Fermented and aged in stainless steel tank for 18 months, aged in bottle for 3 months before release |
Farming: | Sustainable |
Alcohol: | 14% |
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About The Producer
A. & G. Fantino
About The Region
Piedmont
Kermit’s love affair with the great reds of Piemonte dates back to the early days of his career: the very first container he imported from Italy, in fact, featured legendary 1971 and 1974 Barolos from Vietti and Aldo Conterno. Regular visits since then have seen our portfolio grow to now twelve Piemontesi estates, with a strong focus on the rolling hills of the Langhe.
Nebbiolo rules these majestic, vine-covered marl slopes, giving Italy’s most mystifyingly complex, nuanced, and age-worthy reds. When crafted via traditional production methods—long macerations and extensive aging in enormous oak botti—the powerful, yet incredibly refined Barolos and Barbarescos provide haunting aromatics of tar, raspberry, incense, tea, roses, and more. At times austere in their youth but well worth the wait, they pair beautifully with the hearty local cuisine starring veal in many forms, braised beef, pastas like tajarin and agnolotti, and of course, Alba’s famous white truffles.
Surrounded by mountains on three sides, Piemonte’s climate is continental, with baking hot summers and cold winters. Nebbiolo is only part of the story here: juicy, fruity Barberas and Dolcettos represent the bread and butter throughout the region, and other native grapes like Freisa, Croatina, and the white Arneis are also noteworthy. Value abounds in the Monferrato, while Alto Piemonte also has its share of thrills to provide.
Every corner of Piemonte is rich with tradition, especially when wine is concerned. It’s no wonder we have been singing the region’s praises for over forty years.
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Kermit once said...
Kermit once said...
For the wines that I buy I insist that the winemaker leave them whole, intact. I go into the cellars now and select specific barrels or cuvées, and I request that they be bottled without stripping them with filters or other devices. This means that many of our wines will arrive with a smudge of sediment and will throw a more important deposit as time goes by, It also means the wine will taste better.