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If you like wines from Piedmont in Northern Italy you probably know all about nebbiolo the famous grape of Barole, or barbera for simple more everyday wines. But what about fresia? This somewhat obscure grape produces wines that are light in colour but packed full of flavour with high acidity and quite firm tannins. This example from Claudio Mariotto would go well with rich fatty food like spaghetti carbonara.
Strawberries and rose petals with herbs, spices and a nice bite of tannin and acidity.
