If you want to amaze your friends during dinner with a simple table wine but well structured and elegant at the same time, then do serve the Barbera d’Alba D.o.c. 2009 (red piedmontese wine of ancient origins) from Giacomo Vico canteen in Canale d’Alba (Cuneo).
The winefarm, on the beautiful Roero hills, vinify this wine in purity (only using Barbera grapes), aged it in steel silos for 4 months and then in bottles, allowing it to achieve great results up to five years from the production.
It is of an intense red ruby colour, quinte dense and well bodied. 
Its perfumes, very aromatic and deep, remember the small red fruit (blackberries, ripe cherries and currants) and sweet spices (cocoa and vanilla).
The taste is fruity and well balanced in all its parts. It is dry and warm (13.5 degrees) and has a good sapid, tannic and acid levels.
This Barbera is ready to be drunk and it adapts well to any situation. Let’s combine it to cold cuts and middle aged cheese or with risottos and fresh pasta with meat sauces (ragù) and mushrooms. Try it also with dishes based on red meat such as roasts, stews and boiled.
Serve it at a temperature of 18-20 degrees.
Have a good taste!
Giorgia Gamba
Joe, torinese D.o.c., annata 1981, si appassiona fin da giovanissima
alle gioie del palato scoprendo, grazie ai nonni, il buon vino e la cucina della sua terra.
Amante della buona compagnia, preferisce coltivare ed intrattenere i suoi affetti intorno ad una tavola sostanziosa, che sia quella della piola o dell'osteria più raffinata oppure, meglio ancora, se di casa propria.
Si diletta volentieri in cucina, sperimentando sempre nuovi e originali accostamenti enogastronomici.
Nel 2006, data la profonda passione per la Vitis Vinifera e la sua linfa, decide di diventare un Sommelier presso l'Associazione
F.i.s.a.r., in parole povere, beve e studia per quasi due anni fino al conseguimento del diploma finale, ottenuto fieramente in seguito a lunghe ed estenuanti degustazioni.
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Joe is from Turin, Italy. She started loving good wine and food since she was very young, discovering the joys of the palate, thanks to her grandparents.
She has always liked entertaining friends and her loved ones around a well stocked table, full of delicious dishes.
She is pretty happy in the kitchen as she likes trying new and original eno-gastonomical pairings.
In 2006, due to her deep love for wines, she became a Sommelier (wine taster) with the "F.i.s.a.r". association.
In short, she studied hard and drank wines for two years in a row until she got the final diploma, obtained after long and exhausting tastings.
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