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Pavia Moliss Barbera D'Asti D.O.C. is rated
3.0 out of
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Rated 3 out of
One of the two bottles I've had was corkedThe first, which was fine, was truly wonderful, the second had a bouquet like my grandfather's musty basement in upstate New York. That's a result of being corked: That is caused by the presence of a chemical compound called TCA (2,4,6 - trichloroanisole). TCA is formed when natural fungi (of which many reside in cork) come in contact with certain chlorides found in bleaches and other winery sanitation / sterilization products. If a winery uses infected corks, the wine becomes tainted. If let loose TCA can contaminate not just a single batch of corks (and wine) but can infect an entire cellar or winery. Once entrenched it is very difficult to eradicate. Since the discovery (only as recent as the early 1990's) of the cause of cork taint, most wineries have totally eliminated the use of chlorine based clearing products. Since one bottle had TCA, chances are others do too.