barbera 巴贝拉：比赤霞珠还古老的葡萄品种 -威尼斯37266

巴贝拉是意大利种植面积第三大的葡萄，比赤霞珠还要古老近一千年，用来酿造一些非常出彩的葡萄酒。

barbera is the third most planted grape in italy, and it’s almost one thousand years older than cabernet sauvignon, creating some of the most prominent wines.

巴贝拉诞生于意大利北部的皮埃蒙特地区，这一地区因内比奥罗葡萄和令人垂涎的巴罗洛和巴巴莱斯科葡萄酒而闻名。许多来自这个地区的人称巴贝拉为“平民的葡萄酒”，因为巴贝拉不像内比奥罗，即使没有在巴罗洛和巴巴莱斯科使用，它仍然只在特殊场合使用，巴贝拉是每天都可以喝得起的佳酿，在皮埃蒙特的餐桌上经常可以看到。

barbera was born in the northern italian region of piedmont, the same region famous for the nebbiolo grape and the coveted barolo and barbaresco wines that nebbbiolo produces. many from this region refer to barbera as “the people’s wine” because unlike nebbiolo, which even when it’s not being used in barolo and barbaresco is still saved for special occasions, barbera is an every-day affordable stunner, present on all piedmontese dining tables.

巴贝拉葡萄酒虽然颜色很深，但口感却很淡雅，有樱桃、草莓和覆盆子的味道，年轻时也有浓郁的黑莓香气。

the wine, while very dark in color, is actually quite light in taste. barbera has flavors of cherries, strawberries and raspberries, and when young can have intense aromas of blackberries as well.

巴贝拉的单宁含量很低，酸度很高，是搭配奶酪、肉类和泥土味的蘑菇等丰富食物的完美佳酿。这款葡萄酒最喜欢的风味组合之一是浸有松露油的浓郁菌菇披萨。葡萄酒的酸度直接穿过所有的味道，是美味可口菜肴的完美补充。

barbera is very low in mouth-drying tannins and high in acidity, which makes it the perfect wine to pair with rich foods like cheeses, meats and earthy mushrooms. one of our favorite flavor combinations for this wine is a rich mushroom pizza with truffle oil. the acidity in the wine just cuts straight through all the flavors and is the perfect complement to this rich and comforting dish.

巴贝拉在皮埃蒙特(在阿斯蒂巴贝拉和阿尔巴巴贝拉)达到顶峰，在那里，葡萄藤在排水良好、富含石灰岩的温暖的南部山坡上生长得最好。

barbera reaches its peak in piedmont (see barbera d'asti and barbera d'alba), where the vine performs best on well-drained, limestone-rich slopes with a warm southerly aspect.

今天我们向您推荐2款来自菲利蒲格林诺酒庄的巴贝拉阿尔巴，他们是酒庄的代表作。

today let's recommend to you 2 barbera d'alba wines from filippo gallino, which are the hallmark of the winery.