Barbera is the most widespread vine among those farmed in Piedmont; an intense purple-red wine with ruby reflections. It brings to the nose a red fruit smell and a pleasant winyness, in the mouth recalls the fruit already noted in the nose, with a pleasant acidity that invites to drinking. A “rustic” wine, for all meals.

Today Barbera d’Alba is a prestigious wine, rich in colours that usually recall purple-red ruby, the one seen on cardinalitial clothes. The smell is wide and complex, with fruity notes that remind of blackberry, cherry, strawberry and red fruits jam and with spiced scents that recall cinnamon, vanilla and green pepper. The flavour, full-bodied, attenuates this vine’s typical acidity. Small woods apt for the kind of wine are often used successfully since they too lessen the acidity that – to be fair – remains fundamental still for the product’s taste balance and for good and pleasant drinkability and digestibility.

Profile:

Procedural Guideline: D.M. March 25th 2010.
Vine: 85% to 100% Barbera; 0% to 15% Nebbiolo.
Colour: ruby red.
Smell: fruity and distinctive.
Flavour: dry, sapid and harmonic.
Minimum alcoholic strength: 12% vol.