This wine, although lighter in colour than many other red grape varieties, still has medium density and hue. There is no “sweetness” on the mid palate such as you might expect from Pinot Noir. The finish is admirably long and tart with that refreshing spine of acidity. Goes so well with many Italian dishes.

I have long been a fan of the wonderful wines from Italy known as Moscato D'Asti. They are intriguing for their beguiling nose of lychees and ginger, the delicious frizzante (fizz) they carry and the refreshing spine of acidity that cuts through the sweetness of the unfermented grape sugar. This, our fourth attempt, seems quite credible to us, a fair copy one could say. It can be enjoyed with dessert, a number of cheeses, particularly dolce latte and piccante Gorgonzola as well as pastries and brioches.

Barbera should always, in our view, have a juicy or mouthwatering character derived from the fresh and tingling naturally high acidity of the grape; this wine has it in spades. The nose is highly perfumed with the character of violets and musk sticks and the palate is long and persistent with a satisfying cleansing finish.