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Ramot Naftaly Barbera 2016
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Ramot Naftaly Barbera 2016


Even the Italians were impressed!

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/ Case of 12

Following harvest, the grapes underwent cold immersion, and after a gentle pressing, were fermented for 10 days in increasing temperatures of up to 28 degrees Celsius. This was followed by full Malolactic fermentation. The wine was then barrel-aged in new French Oak for one year. The wine’s is a rich purple with a flowery aroma, which is particularly intense. This balanced wine features an especially fruity flavor with a long finish.

Product Reviews

Charles "Shai" Goldstein
(Jul 2, 2015 at 3:20 PM)
Its a Barbera! It's not Mevusahal! and it is excellent. While Bordeaux's are nice, even the best can become, "been there done that" Barbera's and Rhone Blends (someone in Israel should create a Chatuenuf Shel Rav!) are essential to keep the palate alive! This Barbera does that and more. It is not remotely "date Juice" it is smooth, with just the right touch of Oak/spice. But the star is the Grape itself. Full, rich, fruit filled without being "fruity"......and my sense with its acidity it will improve through at least 2016, maybe beyond. Had it this past passover, still kind of raw, but still very enjoyable. Look forward to trying it again the end of the summer 2015 with some smoked Chicken or Brisket. Yeah, it would be best with some red tomato based meat Lasagna, or other affiliated dish, but I just got a smoker and anxious to see how a variety of Reds pair with the meat I'm smoking........

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