Wine in Barbera d'Alba

The fragrances recall woodsy undergrowth and black cherry. In the mouth, the wine is powerful but very soft.

Made in only the very best vintages, from the vineyards of Cascina Valmenera, the heart of the estate. We call them “our stairway to heaven”, to quote Led Zeppelin, because the rows are laid out in an amphitheatre that seems to climb up into the sky. They enjoy southerly exposure and were planted by us. We carry out a very severe green harvest which results in the actual harvesting of no more than 4.0 tonnes per hectare. We make two thousand bottles.

Warm, soft and harmonic with great length and depth of fruit. Enjoy with grilled meats, roasts and a variety of cheeses.

Barbera d’Alba aged in French oak barrels and in large slavonian oak casks. for the same period. Wine with clear references to the red fruits, pleasant spicy flavors and delicate sensations of wood and florals. Nice with appetizers, pasta and risotto, red and white meats, ripe cheeses
and savory dishes based on fish.

Discover Poderi Aldo Conterno Conca Tre Pile Barbera D’alba 2013 Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

Discover Produtorri Di Govone Barbera D’alba Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

Technical Profile Fermentation is carried out for 12 days at low temperatures, 24-28°C, followed by a soft pressing and ageing one part (70%) in stainless steel tanks for 10 months and the other part (30%) in large Slavonian oak casks for 10 months at a temperature of 18°C. After that the two parts are blended together for 6 months of refi ning in bottle. This traditional process allows the maintenance of the fresh acidity and spicy notes of an easy-to-drink, fragrant, unique and elegant wine. Perfect Pairing We think it is wrong to recommend a “perfect” food – wine pairing, because everyone have their personal ideas and tastes. However we can suggest with whom it is perfect to drink this wine. With everybody!

The formation that characterizes the local area is the so-called SANT’AGATA FOSSIL MARL (TOV), formed in the open sea. Bluish-grey in colour, it is generally sandy with some conglomerate admixture. The area’s unusual name seems due to the fact that before the advent of phylloxera the vineyard was planted to muscat, or even to nebbiolo grafted onto muscat vines. The fruit is known for its excellent sugar/acid balance even in dry years.

Discover Sottimano Barbera d’Alba Superiore ‘Pairolero’ Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

This wine finds its best matches at the table, with first courses of prosciutto, salami, lardo, beef carpaccio “Albese” style and vitello tonnato. Also excellent with pasta and pizza, or with second courses of red meat in general, but also grilled fish or robust white meats, or with aged cheeses.

Discover Peiragal Marchesi Di Barolo Barbera D’alba Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

Intense ruby-red turning to light purple hue, due to the ageing in barriques. The nose shows oaky notes well-integrated with hints of plum and cherry in alcohol. Warm sensations in mouth thanks to its high alcohol content, with rich toasty notes of ripe fruit and jam. Sour and long finish due to its typical varietal acidity.

Discover Elio Filippino Barbera d’Alba Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

Produced in the La Morra area of Alba. 15.000 bottles produced a year. The age of vines range from 10-30 years old. Maceration on the skins took place for approx. 3 to 4 days in rotary fermenters with temperature control, short passage in used French barrique for 5 months. The color is ruby red with violet reflections. On the nose aromas of violets and black cherry. On the palate it is warm, full bodied, with the right acidity, nice long taste of dark red fruits.

100% Barbera. Characteristic of Barbera, this wine has an intense bouquet of flowers and red fruits, with a juicy velvety palate. Since 1858, the Fontanafredda Estate & Winery has been instrumental to the growth and international awareness of Barolo, while championing sustainability and community engagement in the Langhe region of Piedmont. Under the lead of visionary entrepreneur, Oscar Farinetti, Fontanafredda has built a portfolio of wines that express the depth and diversity of the Langhe, produced from grapes that are farmed from organic and sustainably managed vineyards. Fontanafredda is the largest certified organic company in Piedmont, beginning with their 2019 harvest. The winery is also working with its 400 local grower partners, who bring their grapes to Fontanafredda each year, to help them in converting their farming to organic. 90pts Wine Spectator 4/19 2017V

Discover Eredi Lodali Lorens Barbera d’Alba Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

Barbera d'Alba is an intense, Cardinal red with sparkling tones. It has a resolute bouquet, with trace aromas of ripe plum and an undercurrent of mixed spices. This wine is has full flavor with long persistence. A wine suited to hearty Italian dishes as well as refined meat dishes and aged cheeses. Commencing with the 2011 vintage, the name ""Torriglione"" will not appear on Ratti's Barbera d'Alba label.

Grapes are harvested normally at the beginning of October, manually and with a first selection in the vineyard. Transported to the cellar in small boxes, once removed the grape stalks and pressed, the grapes ferment at a controlled temperature of 25-27° for approximately 10-12 days. The wine, after the alcoholic fermentation, rests until the next summer in steel inox containers. After being bottled in late summer, it rests 2 months in the bottle. The ruby-red color with strong violet nuances preludes to a winy flavour where we can find an alternation between fruity flavours of cherry and raspberry jam and spicy notes of black pepper. In the mouth it is smooth, full, sapid, warm and a little exuberant. The back taste matches the flavour sensations.

This is a biodynamically made Barbera from the Hilberg-Pasquro estate in Piedmonte, Italy. The wine is made with a 5 day fermentation period in stainless steel tanks. The wine aged in stainless steel tanks for 12 months and in the bottle for 2 months. It is a fruit-driven, nice, exceptional Barbera with loads of raspberries, strawberries and a bright lively activity.

One the red wines that best represents the image of Piedmont’s viticulture in terms of quality and image. Made from the most widely grown native grape variety in Piedmont. This steel-only version is young and vigorous, with scents that remind us of summer fruit.