Published by Jeremy.
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The appassimento method of winemaking is an interesting one, where grapes are dried in the sun before being fermented. This often results in a concentration of flavors, development of more raisinated fruit notes at times, too, and an increase in the sugars and subsequent alcohol in the final wines.
We're used to seeing these in the form of Amarone in the Valpolicella region of Italy, made out of the Corvina grape. So when we saw Montefiore's Barbera Appassimento from Piedmont, we were intrigued.
Although this one perhaps lacked some of the flavor concentration we'd otherwise expect from wines of this method, it brought some sufficient flavor all the same.
Concentrated Notes with Dried Barbera Grapes
This appassimento Barbera was pale ruby in color with medium aromas of dried black cherry, clove, cassis, violet, cacao, blueberry, red cherry, cranberry, sage, oregano, dried leaves, red plum, black tea, and fig.
On the palate, it was dry with medium(+) acidity, body, and flavor intensity, medium chalky tannin, high alcohol, and a long finish. We had flavors of black cherry (a lot of black cherry, we might add), dark plum, blackberry jam, black raspberry, fig, clove, cassis, violet, cedar, and wet leaves.
Admittedly, the aromas of this one were a bit more complex than the palate, and the dominant notes of black cherry did overshadow some of the other flavor characteristics ever-so-slightly.
Barbera Food Pairing – Sous Vide Steak
We decided to pair this one with a sous vide steak and a side of lentils with roasted tomato because we thought a more intense red wine in the appassimento style could pair well with a meat-centric dish.
Although the steak helped cut through some of the prominent tannin notes, we only really got a flavor pop of red cherry cola as opposed to more complex notes that we were hoping for. Still a good pairing, but admittedly is one that could've been a bit better with more complex ingredients.
Score: 2 / 5
We're okay on this one.
We were torn on going a bit higher in the score on this one, if only because the appissimento style does make this wine interesting, but we go back to the strong concentration of black cherry notes and a lack of the more complex notes on the palate and think we are just okay with this one (although we admit we do wonder what it'd be like with a bit more age).
Monteifiore is located in Piedmont, Italy. We purchased this bottle locally and enjoyed it in 2025.
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