
440: Aldo Vacca on the History and Future of Barbaresco
I'll Drink to That! Wine Talk
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Pimentes Wines - What's the Difference?
Some markets more than others, like when the American markets opened up, it really kept on growing. The amount of wine that we sell in Switzerland now is the same that we sold in the early 90s. A lot has to do with the restaurant scene. Our wines are really strong, the productories, especially in the restaurant market. Now it's a good wine for restaurants because the price is fair and our wine can be a top wine in a simple Austria or a basic wine in a mission-star restaurant.
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