Color:<\/span><\/p>\n Dark purple with a dense core and bluish to violet reflections<\/span><\/p>\n Nose:<\/span><\/p>\n It has an absolutely dark colour, but is fruity and elegant at the same time. The Piedmontese moves between morello cherry, blackberry, elderberry and sweet cherry. Mulberry and sour cherry push powerfully from the background. Beetroot provides earthy fruit, cranberry compote combines sweetness and acidity. It tends to be rather wintery in its spiciness. Black pepper, clove, cinnamon and star anise are dominant. Some rosemary, sage and thyme form the ethereal whip. Pine and pine trees leave their mark in the form of needles and cones. Branches, undergrowth and mossy forest floor provide masculine scent marks. It is fleshy and dense. At the same time, it is iodiney to bloody with a delicate roasted flavour. <\/span><\/p>\n Palate:<\/span><\/p>\n Enormously juicy attack. Typically Barbera, it offers a mouthful of wine without any tannin. Its acidity packs a punch. Astringent and rushing forwards, it spreads out. It thrives on freshness and energy in this dense context. The fruit is concentrated into a narrow stream. It is linear and chalky. The acidity repeatedly breaks up the fruit. The dark fruit lingers on the palate for minutes. It always remains ambivalent between velvety, silky elements and its astringent acid structure. It takes this interplay to the extreme for several minutes. <\/span><\/p>\n <\/p>\n Tasting notes and food recommendations from Marian Hen\u00df<\/p>","protected":false},"excerpt":{"rendered":"Food pairing suggestions<\/h2>\n
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