1998 Barbera d'Asti Quorum

This joint effort includes fruit provided by such wineries as Giacomo Bologna, Coppo, Michel Chiarlo, Prunotto, Vietti, and the distillery Berta. The wine is made under the supervision of Riccardo Cotarella. Yields were 35 hectoliters per hectare, and the wine was aged ten months in new French oak casks, bottled without filtration, and aged an additional twelve months in bottle prior to release. The 1998 has a whopping 13.7% alcohol as well as a reasonably high (for Barbera) PH of 3.6. In short ... it's a dazzling Barbera. An intense, deep opaque plum/purple color is followed by super-concentrated, blackberry, strawberry, and cherry aromas, an opulent, fat, luscious texture, and explosive fruit, purity, and richness. The wine's heady, luxuriously rich finish lasts 30+ seconds. It would be hard to make better Barbera than this! Drink it over the next 5-7 years. A Leonardo Locascio Selection, Winebow, Hohokus, NJ; tel. (201) 445-0620