Sartirano Figli Barbera Appassimento 2020
Flavor Profile
Northern Italy’s Piedmont is home to some of the country’s most elegant reds—like Barbera. As The Wall Street Journal writes, “Barbera has plenty of qualities that would seem to make it a likely household name: fairly soft tannins, an ability to age well and bright, lively acidity.” And your delicious taste comes from one of the region’s historic families...
The Sartirano family has been a byword for premium Piedmont wine since 1871. Today, with fourth-generation Paolo Sartirano at the helm, the family has a more devoted following than ever. Luckily for you, we’ve been good friends with the Satiranos for years, so we were able to secure an allotment of this lovely release (which is usually all grabbed up by the locals).
The team hand selected over-ripe grapes from the best hillside vineyards surrounding the family’s estate. Then, Paolo treated them to the appassimento technique (famous in Amarone), drying the grapes until they became raisined knots of intense flavor. You’re in for layers of ripe red cherry, clove and sweet spice notes.
This is a wine that will impress at a special meal. We suggest trying it with local specialties like duck ragù or black truffle risotto. But no matter how you plan to enjoy it, you’ll have to act quickly to secure your share.
Northern Italy’s Piedmont is home to some of the country’s most elegant reds—like Barbera. As The Wall Street Journal writes, “Barbera has plenty of qualities that would seem to make it a likely household name: fairly soft tannins, an ability to age well and bright, lively acidity.” And your delicious taste comes from one of the region’s historic families...
The Sartirano family has been a byword for premium Piedmont wine since 1871. Today, with fourth-generation Paolo Sartirano at the helm, the family has a more devoted following than ever. Luckily for you, we’ve been good friends with the Satiranos for years, so we were able to secure an allotment of this lovely release (which is usually all grabbed up by the locals).
The team hand selected over-ripe grapes from the best hillside vineyards surrounding the family’s estate. Then, Paolo treated them to the appassimento technique (famous in Amarone), drying the grapes until they became raisined knots of intense flavor. You’re in for layers of ripe red cherry, clove and sweet spice notes.
This is a wine that will impress at a special meal. We suggest trying it with local specialties like duck ragù or black truffle risotto. But no matter how you plan to enjoy it, you’ll have to act quickly to secure your share.
The Wall Street Journal
on the grape variety
