This is good. More open and approachable than the Rinaldi fresia from a couple months back. Dark in the glass and a little hot at first. Strawberry perfume, licorice, big tannins. — 5 years ago
Best wine I’ve had in a while! — 7 years ago
Lovely, medium bodied wine. — 7 years ago
Holy moly! Alive and well! Super meaty and masculine off the cork and then the weird herbs and nuts came full on. — 7 years ago
Wonderful acidity, well balanced fruit, a firm finish. This is top shelf Barbera and a real delight. Bravo. — 8 years ago
1962 Guiseppe Mascarello — 10 years ago
The aromatics are of average intensity with notes of dark cherries, spices, pepper and cloves. The wine as a good mix of the Barbera’s acidity and some integrated tannins, easy drinking, good even if not very complex. To be slightly chilled before serving.
Nez moyennement aromatique de cerises, épices, poivre et clou girofle. Bouche alliant acidité appuyée et tannins intégrés, agréable, sans être très complexe, à boire un peu rafraîchi autour de 17-18 degrés. — 5 years ago
Some of the stink of great old Barolo with hints of Madeira and a deep ry fruit. Licorice and faded rose. A great color, deep pure and intense. On the palate deep secondary fruit. Leather, dark fruit. Very clear and pure. A great bottle. — 5 years ago
Bestia Los Angeles. Complex. Deep for a barbera — 7 years ago
Magic. And while slightly over the hill, still outstanding, with lots of aromas to offer. — 7 years ago
My favorite barbera- still full bodied with Good fruit 15 years after vintage — 5 years ago
Expressive nose of sweet and sour cherries, blue berries, incense, and dried flower. Round and bright palate with medium to high acidity and soft bittersweet tannins. From a tiny 2/3 of a hectare family holding of the Santo Stefano di Perno vineyard, aged for 18 months in used Slovakia oak barrel, this Barbera shows exceptional freshness and purity of the fruits at this young age, but also has depth and structure to age further. — 7 years ago
David Sweeney
Likey. Good pizza wine. Again fo sho. — 5 years ago