Ricossa Ca dei Mandorli 2015
When we find a new and delicious wine from a cool, off-the-beaten-path place, we can’t wait to get it on your table. Like this outstanding Barbera from Piedmont’s recently minted Nizza DOCG and the Ricossa family (who’ve made wines here since the 1800s).
Their dynamic young winemaker, Stella Grasso, is a whiz with late-ripening Barbera, and was able to coax out all the grape’s signature black-fruit intensity and elegant lift; six months in large oak barrels adds just the right amount of delicate spice. In the glass, this all adds up to the delicious hallmarks that make Barbera one of the most food-friendly wines around (move over, Pinot Noir).
We’re not the only folks sniffing around this up-and-coming wine paradise. Back in 2018, a wine from Nizza landed at No. 1 on Wine Enthusiast’s Top 100 list, so you’re drinking in very good company indeed!
A perfect introduction to a new “region to watch” (and, a great way to impress your friends at dinner). Pair with truffled pastas or sumptuous beef/veal stews and get ready to take some serious compliments.
When we find a new and delicious wine from a cool, off-the-beaten-path place, we can’t wait to get it on your table. Like this outstanding Barbera from Piedmont’s recently minted Nizza DOCG and the Ricossa family (who’ve made wines here since the 1800s).
Their dynamic young winemaker, Stella Grasso, is a whiz with late-ripening Barbera, and was able to coax out all the grape’s signature black-fruit intensity and elegant lift; six months in large oak barrels adds just the right amount of delicate spice. In the glass, this all adds up to the delicious hallmarks that make Barbera one of the most food-friendly wines around (move over, Pinot Noir).
We’re not the only folks sniffing around this up-and-coming wine paradise. Back in 2018, a wine from Nizza landed at No. 1 on Wine Enthusiast’s Top 100 list, so you’re drinking in very good company indeed!
A perfect introduction to a new “region to watch” (and, a great way to impress your friends at dinner). Pair with truffled pastas or sumptuous beef/veal stews and get ready to take some serious compliments.
