Long celebrated in the Piedmont region of Northern Italy for itsrole in Barbera d’Albaand Barbera d’Asti, Barbera has found a home in the rolling foothills of Amador County. By no means new to the state, Barbera is the sixth most planted red grape in California. However, it has onlyrecently graced the stage of varietal bottlings. Loved by table wine producers for its acidity, when crop loads are carefully managed Amador Barbera produces elegant wine with layers of soft fruit, exotic spice, and voluptuous mouthfeel. After years of being mistaken as the name of the winemaker’s wife, Amador Barbera is winning new fans from coast to coast. Get to know Barbera, once you’ve had one you’ll never go back.
Terra d’Oro 2006 Barbera was fermented in stainless steel for a full two weeks, extracting maximum color and flavor. At Montevina, we believe that barrel aging is essential to making Barbera. For this vintage, French, Hungarian, and American sources were used in a truly international oak program. Aging in small oak barrels gently integrates toasty oak aromas and flavors with the rich, juicy fruit. This process takes time, fourteen months in this case, but the seamless transition from fruit to oak is a worthy prize.
Terra d’Oro Barbera is elegant and bold yet fun and universally approachable. Rich, ripe cherries, spice, and toast coalesce into a single sensation of olfactory bliss. Each soft, juicy sip is more complex yet comforting than the last. An exemplar of the varietal, this wine will gently knock your socksoff. Black plum aromas are laced with toasty coconut and graham cracker spice. Barbera’s super soft tannins and brisk acidity make for a phenomenal food wine. Pair Terra d’Oro Barbera with a variety of cuisine ranging from Indian to Thai to… Italian, of course!
