One of our go-to bottles when we want a decent vino de tavola to accompany a hearty feast of rich Emilia-style cuisine. There is something about the wine from this part of Italy - the savoury character, the high acidity - that makes it such a gastronomic wine as it really cuts through fatty, powerful flavours so well. Trebbiolo is a blend of Barbera and the lesser-known Bonarda. These are local varietals that were replanted here in Piacenza when Elena Pantaeoni took over in the 90s, removing the international varietals that were planted there instead.
The wine has a long maceration to extract lots of spicy, sweet leather and rustic tannins from the grapes, but is raised entirely in steel which preserves a certain verve and freshness. Barbera always bursts with red fruits and that racy line of acidity will slice through even the fattiest cut of salumi.
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Very nice. Dry, almost salty to my taste at first with lots of cherry and a bit of spice. couldn't stop drinking it :-)