Tasting Notes Aroma: Red cherry, cranberry, wild strawberry, dried rose, and a hint of anise. Palate: Juicy red fruit (cherry, pomegranate) layered with plum and a whisper of baking spice; lively natural acidity keeps the core bright and focused. Finish: Silky tannins, mouth-watering snap, and a clean, persistent finish. About the Grape & Its Italian Roots Barbera is native to Piedmont, Italy, where it’s celebrated for vibrant fruit and naturally high acidity. Key historic appellations include: Barbera d’Asti DOCG — the heartland; supple fruit with racy acidity. Barbera d’Alba DOC — deeper tone, often a touch more structure. Barbera del Monferrato (DOC/DOCG Superiore) — energetic, aromatic styles from Monferrato’s rolling hills. Why Lodi Works (Microclimates that fit Barbera) Lodi’s Mediterranean climate mirrors what Barbera loves in Piedmont—warm, sunny days for full flavor development and cool Delta evenings that preserve acidity. Distinct sub-AVAs and soils further shape the wine: Mokelumne River — deep, sandy loams (Tokay series) yield pure, red-fruited elegance. Clements Hills — gravelly/volcanic slopes add lift, spice, and a touch of structure. Jahant & Borden Ranch — clay-loam and cobbly terraces contribute texture and length. Consistent Delta breezes drive diurnal swings, locking in Barbera’s hallmark freshness while achieving ripe, generous fruit—an Old World/New World handshake tailor-made for this variety. The Tie-In: Old World Energy, New World Sunshine This bottling channels Piedmont’s acidity and verve through Lodi’s warmth and diverse soils, delivering a Barbera that’s vivid, juicy, and impeccably balanced—Italian at its core, unmistakably Californian in expression. Perfect Pairings Tomato classics: Margherita pizza, penne all’arrabbiata, lasagna Bolognese Savory meats: Herb-roasted pork loin, grilled Italian sausage with peppers Earthy comfort: Mushroom risotto or polenta with rosemary and parmesan Cheeses & boards: Aged Asiago, Pecorino, salumi, and olives Serving Notes Serve slightly cool (58–62°F). A brief 15–30 min decant softens the edges and lifts the aromatics.