Region: Piemonte
Grape: Barbera
Vinification: 30 days of fermentation/maceration on skins followed by 8 months of aging, all in stainless steel.
Tasting: Italian table wine. Light nose of ripe and slightly oxidized red fruit, some drying flower petals. Same on the palate which is medium body, medium acidity, low tannin. Very typical table wine. Just fine. Not much else to say.
What can we learn?
This comes from Piemonte, the same region as Barolo and Barbaresco. While Nebbiolo is the noble grape used for big, bombastic, full body wines to drink with meats, Barbera (along with Dolcetto) makes for a lighter, easier, more drinkable everyday vino de tavola (vin de table). Some producers, of course, make amazingly complex Barbera and Dolcetto (we have some from Rinaldi and Sandri, for example), but the vast majority are quite like this little Tullio: nothing special, but just fine for a chin-chin.
Damas Wine 