Vietti - Barbera d'Alba "Vigna Scarrone"2013Vietti - Barbera d'Alba "Vigna Scarrone"2013
barbera-alba-Pira_H1000.jpgLuigi Pira - Barbera d'Alba 2013
Barbera-Alba-DOC-Enrico-Serafino_H1000.jEnrico serafino - Barbera d'Alba 2014
Tirelli - "Terrapura" Barbera Colli Tortonesi 2012


This vine produces red grapes and has been cultivated throughout Piedmont for many centuries. The area of cultivation corresponds to the feudal lands of the Monferrato nobility, initially a Marquisate and later a Dukedom. Barbera is a very adaptable vine, capable of resisting in various types of soil and micro-climate and of responding with constantly high yields and a richly-coloured must. All factors which made it very popular with ‘contadini’ farmers of the past. Barbera grew in importance towards the end of the 19th century owing to its resistance to Phylloxera, the vine disease that had destroyed many vineyards. It was soon the most widely-grown Piedmontese vine and Barbera wine was present on every countryman’s table.

The Barbera vine is a vital part of the Langa wine universe, a territory capable of producing both grand wines for ageing and youthful reds to be enjoyed immediately. In the past, Barbera was considered too ‘rustic’ to be fully commercial but with time this opinion has changed: with careful vinification some truly excellent wines have been produced with this grape, both for immediate consumption and for medium-term ageing with good preservation of their original characteristics. As for Nebbiolo, Barbera brings with it the typical features of its area of origin: the soft imprint of those calcareous marls that are often called ‘le terre bianche’ (‘the white earth’).


Today’s Barbera d’Alba is a prestigious red wine, with a dense ruby red colour similar to that of Catholic Cardinals’ official raiment. The perfume is ample and complex with fruity notes including blackberries, cherries, strawberries and fruit jam, but also spices such as cinnamon, vanilla and green pepper.

The flavour is full-bodied and attenuates the natural acidity of the Barbera grape. In fact, during production, small wooden barrels are used precisely for this purpose, even though some acidity is fundamental to the type of wine and necessary for its balance and enjoyability.

 Barbera d'Alba Docg

Source and more info: Consorzio di tutela Barolo e Barbaresco Alba Langhe e Dogliani