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{"id":3807,"date":"2011-08-25T15:05:13","date_gmt":"2011-08-25T14:05:13","guid":{"rendered":"http:\/\/vinosseur.com\/?p=3807"},"modified":"2011-08-25T15:05:13","modified_gmt":"2011-08-25T14:05:13","slug":"a-tasting-note-l103-09-carussin-il-carica-lasino-vdt","status":"publish","type":"post","link":"https:\/\/vinosseur.com\/a-tasting-note-l103-09-carussin-il-carica-lasino-vdt\/","title":{"rendered":"A tasting note: L103 09 Carussin Il Carica L'Asino VdT"},"content":{"rendered":"
L103 09, what? This wine is a Vino da Tavola (VdT), table wine in English. And by laws governing wine labeling in Europe, they are not allowed to put the vintage on the label. So, one way to let us know just exactly when those grapes were picked, wine makers often use L (lot) numbers to help indicate vintage. In this case, 2009.<\/p>\n
European governing wine laws also don’t allow wine makers to put the ingredients on the back label of their wine bottles; something that is found on all food items. People just take it for granted that wine is a natural product and that of course, the wines we are consuming contain grapes, and only grapes. \u00a0Many of us know that this is just not the case. There are many (even 100)\u00a0additives\u00a0used in every-day wine making; some natural, some not.<\/p>\n
This why I chose to drink not only wines that I enjoy and love, but I chose to drink wines that are made with grapes, and most of the time, only grapes. Nothing added, nothing taken.<\/p>\n
Carussin is one of my favorite producers in Piemonte, a region known for it’s age-worthy Barolo’s & Barbaresco’s, neither of which Carussin produces. They produce wines of simplicity, wines of great fruit character and wines of consistent quality, made with nothing \u00a0more than quality, biodynamically grown grapes (a bit of sulfur is used, and that’s it). \u00a0Their Barbera d’Asti Asinoi \u00a0is my favorite barbera, and I often use it as a benchmark to which I compare other barbera’s. In my opinion, very few other barbera’s stand up to the fruit quality of the Asinoi, and once the price is considered, it’s a difficult barbera to beat.<\/p>\n