| A barbera normale from Ca’ del Solo is unfailingly inky and sappy, tending toward resinous. When this character is concentrated, molten cassis emerge. Pairings: Flourless Chocolate Cake, Chocolate Soufflé, Berry-Topped Cheesecake, Apple Crisp, Blackberry Cobbler, Mexican Chocolate Pots de Crème. Varietal Composition: 97% barbera, 2% freisa, 1% dolcetto |
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