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2006 Aldo e Riccardo Seghesio Barbera d'Alba |
| Vintage | 2006 |  | |
| Type | Red | ||
| Producer | Aldo e Riccardo Seghesio | ||
| Variety | Barbera | ||
| Designation | n/a | ||
| Vineyard | n/a | ||
| Country | Italy | ||
| Region | Piedmont | ||
| SubRegion | Alba | ||
| Appellation | Barbera d'Alba |
| Community Tasting History |
Community Tasting Notes (average 88.8 pts. and median of 89 pts. in 18 notes) | |
| Tasted by pbianchi73 on 2/7/2010 & rated 85 points: (27 views) | |
| Tasted by jtt300 on 1/17/2010 & rated 89 points: Nice big Barbera. Good value (45 views) | |
| Tasted by Alekos on 11/30/2009 & rated 87 points: I'm not impressed with this bottle. It drinks well and there's nothing seriously wrong with it, but a 91? Not in my book. Needs 45 to 60 minutes to open. Goes well with meat/3 cheese lasagna but it feels there something missing. (164 views) | |
| Tasted by ksmith on 10/6/2009 & rated 89 points: Dark purple,almost opaque. Nose of hanging meat, menthol. Blackberries, Italian plums on the palate. Soft, resolved taninns on the finish. This was an excellent pairing with tomato based pasta. (192 views) | |
| Tasted by Vanvino on 7/19/2009 & rated 90 points: (256 views) | |
| Tasted by JeremyQ on 4/4/2009 & rated 88 points: pretty dark ruby red. Initially on the nose, quite muted - tinge (and only a tinge) of sour cherries. There seem to be some kind of wood component on the nose. Also a touch of alcohol too. After about 40mins being opened, some fruit started to come through on the nose and the alcohol recedes. Taste the cherries and raspberries, a bit short. Maybe a little thin on its own but then I think it might be better with food. Wonder how it will stand up to meatballs spaghetti. .. will find out shortly Had it with meatballs in a spicy tomato sauce - the fruit is a bit more pronounced. Finish is still short. An ok wine but have had better for less or equivalent. (86pts) on day 3 (after sealing it with a vacuum pump), the nose is showing more fruit, the alcohol has almost totally disappeared on the nose (which I like). Its smoother now but still has a bit of bite and spice. Its improved on day 3 - I prefer wine now than when on day 1. Wish I had another to lay down for maybe another year or 2. My advice if you have a bottle, let it rest for another 1-2 years. Am going to upgrade this to 88 pts (566 views) | |
| Tasted by Quantum32 on 4/3/2009 & rated 88 points: perfumy cherry and raspberry, well balanced with nice fruit and soft tannins, great match with izza, spaghetti sauce, etc... (480 views) | |
| Tasted by dthompson on 3/12/2009 & rated 90 points: Wow. I wish I had more. The wine is perfectly balanced good fruit and a nice long finish. Very little tannin. Ready to drink. This is a typical barbera (acidic in nature) but it is far better than most I have had. A great food wine. (We had Spaghetti with a tomato and meat sauce) (625 views) | |
| Tasted by Anonymous on 2/28/2009 & rated 87 points: (449 views) | |
| Tasted by Zinny on 1/26/2009: Delicious and juicy with a long, mouthwatering finish. Young, vibrant dark fruit flavors with bright acidity and some notes of licorice and florals. A great table wine - will match just about anything. Would buy again. (557 views) | |
| Tasted by lolo66 on 12/13/2008 & rated 89 points: (454 views) | |
| Tasted by lolo66 on 11/1/2008 & rated 90 points: (460 views) | |
| Tasted by jaydanahy on 10/28/2008 & rated 90 points: (493 views) | |
| Tasted by Snookboy on 8/16/2008 & rated 89 points: (524 views) | |
| Tasted by lolo66 on 8/15/2008 & rated 89 points: Nose of raspberry and cherry. Taste is soft, but there is vibrancy in it. A very nice wine to be drunk in its youth. pairs well with food or alone. (671 views) | |
| Tasted by lolo66 on 6/13/2008 & rated 89 points: (590 views) | |
| Tasted by lolo66 on 5/22/2008 & rated 90 points: (620 views) | |
| Tasted by mwagner7700 on 5/21/2008 & rated 90 points: This could be the perfect 'food' wine. Notes of plum, cherry and leather. The plum is at the foreground. Vibrant, but not overpowering acidity, and firm, but not harsh tannins. This is not a big, or powerful wine... and it needs food. I served with Italian sausage, peppers and onions with homemade tomato-basil sauce. This would be great with anything... pizza, veal, pastas. I was very pleased with this wine. 89-91 points. (884 views) |
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About red wine
Varietal character (Appellation America) Varietal character (Wikipedia German) Varietal character (Wikipedia English) Barbera is a red wine variety, originally from Italy, which is best known as the second-most important Piedmontese variety after Nebbiolo. The wines made of this grape are mainly the everyday drinking wines of the region. The main appellations producing Barbera are Asti and Alba. Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctor Vignaioli Piemontesi (Italian only) Piedmont: Piedmont is in the Northwestern region of Italy, bordering France and Switzerland. Piedmont is predominantly a plain where the water flows from the Swiss and French Alps to form the headwaters of the Po river. The major wine producing areas are in the southern portion of the region in the hills known as the "Langhe". Here the people speak a dialect that is 1/3 French and 2/3 Italian that portrays their historical roots. Their cuisine is one of the most creative and interesting in Italy. Nebbiolo is the King grape here, producing Barolo and Barbaresco. In addition, the Barbera and Dolcetto are the workhorse grapes that produce the largest quantity of wine. Piedmont is predominantly a red wine producing area. There are a few whites made in Piedmont, and the Moscato grape produces a large volume of sweet, semi-sweet and sparkling wines as well. |
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