Barbera d'Asti "La Severina," Paolo Pizzorni
Organic

Barbera d'Asti "La Severina," Paolo Pizzorni - 2021

Item # 27562 750 mL

A delicate ruby in the glass, this Barbera exudes intense violets and cranberry. A rustic classic, the velvet texture and earthy acidity blend well across the palate. An ideal first course wine, great for hors d'oeuvres, baked salmon, traditional hams, gamey meats, and hard, savory cheeses.
$13.96 $9.96 / Single Bottle
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$167.52 $107.57/ Case of 12
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Color
Red
Vintage
2021
Country
Italy
Region
Piedmont
Sub-Region
Asti
Producer
Az. Ag. Pizzorni
Grape Variety
Barbera
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Production Methods

Organic

Organic

Practicing Organic

Wine made from grapes grown without synthetic pesticides, fertilizers and herbicides in the vineyard.

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About the Producer

Paolo Pizzorni Piedmont, Italy The "Paolo Pizzorni Vini" firm was created at the beginning of the New Millennium and it carries on the job which Paolo's grandparents had started in 1929. Paolo's great-grandfather Calein bought his first parcel of land which he tilled with dedication. Later on he started producing wines which crossed the Piedmont border and pushed through Liguria, Lombardy and...

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Glossary

Piedmont

The most famous grape in Piedmont is the noble Nebbiolo, which makes the long-lived Barolo and Barbaresco. There are plenty of Nebbiolo-based wines that are quite enjoyable in their youth, however, often produced in smaller, lesser-known regions such as Ghemme or Gattinara. Several other Piedmontese grapes make striking and delicious wines: Pelaverga produces light-colored reds with distinctive notes of strawberry, cherry, and pink peppercorn. The red Freisa is vinified in a variety of styles:...

Read more about Piedmont

Barbera

Barbera is grown all over Italy, but the best examples of this red grape come from Piedmont, where it is made into all manner of wines - from easy-drinking quaffers to serious, cellar-worthy bottlings. Wherever they fall on the spectrum of stodginess, however, they are generally ruby-colored, full-bodied, and highly acidic, with remarkably low levels of tannins. The areas that are most strongly associated with Barbera (for good reason) are the Alba and Asti DOCs, which consistently produce...

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