Barbera d'Alba
Barbera red wine is subject to less stringent specifications than Barbera d'Alba superiore, mainly relating to ageing and alcoholic strength. It is generally ruby red with garnet highlights, with a winey, intense and distinctive nose, and a powerful, slightly tannic palate. Barbera d'Alba can be aged for 5 - 7 years, and is similar in quality to a Barolo. Barbera d'Alba is considered one of Italy's finest Barbera appellations. Wines from producers such as Renato Ratti and Ornella Corregia seem to confirm this reputation.
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Our latest sales of Barbera d'Alba wines
Cantina Renato Ratti - Barbera d'Alba Battaglione 2023
Cantina Renatto Ratti signs a fresh, gourmet new vintage of its Barbera d'Alba Battaglione cuvée. The 2023 vintage, grown in the Morra, in the heart of Piedmont, once again offers remarkable vibrancy and finesse of fruit. The Barbera grape blossoms into ripe, luscious black fruit, balanced and harmonious, making it the perfect companion for a convivial meal or aperitif, while traveling!
Elio Altare - Barbera d'Alba 2022
89/100 Vinous
This Barbera d'Alba, with its deep, intense purple-red color, reveals elegant notes of blackberry and sweet spices on the nose. Ample and generous on the palate, with good acidity and a long finish of red fruits. Ideal companion to a good osso bucco...
Domaine Giovanni Manzone - Barbera d'Alba Le Ciliegie 2017
4/5 (3 reviews)
90/100 James Suckling
"Lots of blueberries as well as bright lemons and orange peel. Light to medium-bodied body with lots of orange marmalade and watermelon flavors. Fine tannins and a very fruity but still quite tasty finish. Drink now." (James Suckling 2019) A most seductive Barbera!
Aldo Conterno - Conca Tre Pile 2008
5/5 (1 review)
Notes : Robert Parker 90/100, Wine Spectator 90/100
"Barbera d'Alba Conca Tre Pile 2006 marries wild fruit with a firm, calssic structure. Red cherries, flowers, a touch of mineral and licorice stretch out on a polished finish. This precise, fine Barbera is a sure bet for thrilling drinking for many years to come". (Robert Parker - Wine Advocate October 2009)
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