Carlin Paolo Barbera D’ Asti
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Barbera d'Asti is Italy's third most planted red grape, renowned for its rich color, substantial body, and low tannin. It's historically cultivated throughout the region's low slopes and valleys in Northern Italy. The vines may yield a lot of grapes if they aren't trimmed frequently, making it a more inexpensive wine to cultivate and enjoy. Barbera is a traditional Italian alternative to Nebbiolo or Chianti that you should try if you like Nebbiolo or Chianti.
Barbera is well known for its Denominzione di Origine e Garantita (DOCG) Barbera d'Asti, which is located in the Piedmont area of Northern Italy. Barbera was first grown in this area in the 13th century, and it is still thriving now.
Wines featuring aromas of black cherry, plum, blackberry, violet, dried leaves, vanilla, and baking spices are produced by centuries-old vines that have thrived in Northern Italy since the 1200s. They're usually light and fruity, designed to be consumed right away rather than aged. Barbera is typically juicier and fruitier in the New World, with notes of cherry, raspberry, blueberry, and blackberry, as well as undertones of baking spice. Barbera d'Asti has a high acidity and low tannin content, making it a food-friendly red wine.
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