Tags » Barbera

Happy Halloween!

Yesterday was another very long day at the Locati Cellars Winery.  We brought in Barbera and Primitivo last week and this was the day we pressed it all; those nine bins gave us just shy of 20,000 gallons of wine.   233 more words


Sad News...

Our award-winning Merwida Barbera 2012, was so popular with its double-gold Michelangelo and gold Veritas awards, that it is


We are so sorry, BUT we are pleased to announce that the… 27 more words

Merwida's Wines

Chateau Tumbleweed 2013 Rosé

Chateau Tumbleweed produces amazing wines coming largely from Willcox fruit. They are a winery to watch, and are definately on my top ten list of wineries any fan of Arizona wine must drink from. 365 more words

Arizona Wine

Using my head, finally!

As the temperatures drop and the days shrink, we still have Barbera and Primitivo to bring into Locati Cellars; Barbera is anticipated this coming Wednesday.  Although we know there isn’t as much Barbera as there was Sangiovese (that would have been 20.1 tons two weeks ago) we aren’t sure what time the fruit will come into the winery making it difficult to predict when we will be cleaning up.   243 more words


Giacomo Bologna!

The first time I attended Vinitaly in Verona, I was lucky enough to be introduced to Giacomo Bologna. He had become famous for re-inventing Barbera. With a deep love of the region and it’s varietals he introduced the use of French Barriques in aging Barbera, which was unheard of until then.  475 more words

Wine Tasting, Learning About Wine

There is No 'R' in Delicious

Yes, it is October, and while it is never stated, the unspoken rule seems to be ‘no rosé in months containing the letter r.’  May to August isn’t enough time to enjoy all the beautiful rosés out there, especially when temperatures reach into the 80’s  and there’s a  salmon on the grill.   148 more words


2010 Terre Davino Piemonte Barbera, Italy $3.99

Silverdale, WA    12.5% alc.    (Purchased on 9/24/14)

Piemonte DOC   Clear medium burgundy/ruby color.  Somewhat typical earthy, mushroomy, terroir-based aromas with hints of fresh-ground black pepper.  On the palate, there’s more of the same along with dried cherry and perhaps a little leather.  84 more words

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