Barbera d'Alba

About the wine

Barbera d'Alba is a prominent Piedmontese DOC that showcases the versatility of the Barbera grape, traditionally known for its high acidity and vibrant fruit profile. Grown in the hilly terrains of the Langhe and Roero districts, the wine is produced primarily from Barbera (85-100%), with a small allowance for Nebbiolo (up to 15%) to soften its characteristic acidity. The appellation offers two main typologies: the standard Barbera d'Alba and the 'Superiore' version, which requires a minimum of 12 months of aging, including at least 4 months in wood. The resulting wines are typically ruby red, dry, and harmonious, ranging from fresh, fruit-forward expressions to more structured, age-worthy examples. The DOC also recognizes the 'Castellinaldo' sub-zone, noted for its sandier soils and distinct microclimate. It remains a benchmark for authentic, terroir-driven Piedmontese viticulture.

Grape varieties

Production & aging

The production zone covers the hilly areas of the Langhe and Roero in the province of Cuneo. It includes the entire territory of numerous communes such as Alba, Barbaresco, Barolo, Diano d'Alba, and Neive, alongside partial territories of several others like Bra, La Morra, and Monforte d'Alba. The zone is defined by specific geological formations, primarily Tortonian marls and sandy soils, excluding valley floors.