The 2016 ‘Il Ciotto’ Barbera was sourced from the calcareous clay soils of La Morra, and fermented on the skins in steel for around 8-10 days at a controlled temperature prior to being aged in steel until bottling (no filtration). The result is a lovely Barbera, which opens to bright, inviting aromatics of cherries and raspberries woven together with earthy minerals and crushed violets all taking shape. Medium-bodied and silky, with excellent balance and poise, backed by a mineral driven core that expands through the finish. Overall, this is a delightful wine to drink now or cellar for another few years.
Rating | Value | Drink |
90 |
$NA |
2018-2021 |
Country | Region | Appellation |
Italy |
Piemonte |
Barbera d'Alba |
Editor | Issue | Importer |
J. D'Angelo |
January, 2018 |
Solar Selections |