Rivetto Barbera D'Alba Zio Nando
75cl
/
15.5% Vol
100% Barbera from the "Zio Nando" vineyard. The oldest vines (around 20%) were originally planted in 1944. The vineyard is named after the man who planted it. Fermented using indigenous yeasts, the wine is aged in a combination of 30-hL Slavonian, Hungarian, and Swiss oak barrels. It is a round, complex red with notes of ripe cherry, spices, and soft, supple tannins. Pairs well with charcuterie, roasted meats, lasagna & much more.
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Rivetto Barbera D'Alba Zio Nando
€25.00
Ex Tax: €20.33
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
Aromas of black cherry, blackberry, blueberry, spices, and tobacco
Palate
Full-bodied Barbera full of black cherry fruit and spice on the palate, good acidity and ripe tannins. Long and persistent finish.
Fact Sheet
Fluid
75cl
Grape Variety
100% Barbera
Maturation
Aged in a mixture of French and Slavonian oak barrels for 18 months
Alcohol %
15.5%
Estate/Producer
Rivetto
Country
Italy
Region/AOC
Piedmont
Closure
Cork
Cellaring/Ageing Potential
5-7 years
Awards and/or Press Quotes
Awards and/or Press Quotes
James Suckling - 91 Points
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.
Customer Reviews
Customer Reviews
