Barbera is Italy’s third-most-planted red grape. It is a prolific Italian grape variety almost certainly originating in the Monferrato area of Piedmont (in the province of Alessandria) but now planted extensively in all Piedmont and particularly around the towns of Alba and Asti. Deep purple colour, a natural high acidity and notably low level of tannins are the hallmarks of Barbera wines.
The hills around the town of Alba have proved they are capable of growing fine Barbera. Despite the fact that this grape is traditionally planted on sites too cool or poorly exposed to bring the late-ripening Nebbiolo to full ripeness, Barbera d’Alba can benefit from high-quality wine-making. Barbera d’Alba wines are generally bigger, richer, and fleshier than Barbera d’Asti or Barbera del Monferrato.
This Barbera d'Alba is made using grapes from 15-35-year-old vines in the rolling hills of La Morra, in the heart of the Langhe sub-region. A refined Barbera with vibrant dark cherry fruit and underlying wood scents. Bright acidity and a silky and smooth finish.
Altitude: 230 metres a.s.l.
Vine training technique: guyot
Age of vines: 15-35 years
Yield per hectare: 70 quintals of grapes/ha
Soil: limestone – blue marlstone
Vinification: traditional in temperature controlled tanks
An exceptional Barbera with vibrant dark cherry fruit and underlying wood scents. Bright acidity and a silky and smooth finish.
Barbera is a versatile red that pairs well with any meaty dish. Well-made and not too oaky Barbera lift a dish but never dominate it. Better to let Barbera cut through rich and fatty meats and clean the palate due to its bright acidity. Try it also with cold cuts with toasted bread and parmisan and of course with mushrooms or truffle.
Grape: 100% Barbera
Alcohol (ABV): 14%