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La Martinella Barbera d’Alba 2023
Region: Piedmont, Italy
Grape: Barbera
Vintage: 2023
Alcohol:14.5%
Tasting Notes:
Appearance: Bright ruby with youthful purple rim.
Nose: Immediate lift of red cherry and cranberry, layered with wild raspberry, a touch of violet, and subtle baking spice. Hints of warm earth and fresh herbs add complexity.
Palate: Juicy, high-toned red fruit drives the palate — cherry, sour cherry, and red currant — balanced by lively acidity and smooth, fine-grained tannins. Midpalate shows savory notes of leather and toasted almond that linger into a fresh, fruit-forward finish.
Body & Structure: Medium-bodied with refreshing acidity and approachable structure; poised for near-term drinking but built to pair well with food.
Food Pairing:
Classic matches: tomato-based pasta, pizza, and ragù.
Charcuterie & cheese: salami, prosciutto, mortadella; aged Asiago, Pecorino, or a semi-firm Gouda.
Other: roasted chicken, mushroom risotto, grilled vegetables, and light game dishes.
Serving:
Serve slightly below room temperature, about 60–64°F (15–18°C).
Decanting for 20–30 minutes can open up aromatics, though it’s drinkable straight from the bottle.
La Martinella Barbera d’Alba 2023
Region: Piedmont, Italy
Grape: Barbera
Vintage: 2023
Alcohol:14.5%
Tasting Notes:
Appearance: Bright ruby with youthful purple rim.
Nose: Immediate lift of red cherry and cranberry, layered with wild raspberry, a touch of violet, and subtle baking spice. Hints of warm earth and fresh herbs add complexity.
Palate: Juicy, high-toned red fruit drives the palate — cherry, sour cherry, and red currant — balanced by lively acidity and smooth, fine-grained tannins. Midpalate shows savory notes of leather and toasted almond that linger into a fresh, fruit-forward finish.
Body & Structure: Medium-bodied with refreshing acidity and approachable structure; poised for near-term drinking but built to pair well with food.
Food Pairing:
Classic matches: tomato-based pasta, pizza, and ragù.
Charcuterie & cheese: salami, prosciutto, mortadella; aged Asiago, Pecorino, or a semi-firm Gouda.
Other: roasted chicken, mushroom risotto, grilled vegetables, and light game dishes.
Serving:
Serve slightly below room temperature, about 60–64°F (15–18°C).
Decanting for 20–30 minutes can open up aromatics, though it’s drinkable straight from the bottle.