Barbera d’Alba DOC | Red wine based on the Barbera grape from the town of Alba and the surrounding Langhe hills in the Piemonte region of north-west Italy. The production zone overlaps those of the more famous Barolo DOCG and Barbaresco DOCG regions. The wine is made from 90-100% Barbera and an optional 0-10% Nebbiolo. Wines labelled Barbera d’Alba DOC Superiore will have aged 12 months before sale, at least 4 months of which must have been spend in oak.

Terroir | The best vineyard sites are said to be on hillsides near the town of Barolo itself on chalky, limestone-rich clay-marl.

Wine style | ‘More serious and structured,’ compared to Barbera d’Asti, and ‘often needing French barriques to soften the flavours, especially where Nebbiolo has been added,’ says Oz Clarke (2015, p38).


Certified organic | Cascina Ca’ Rossa. | Cascina Val del Prete

No certification | Aldo ConternoRoccheviberti. | Vigna Rionda.


Oz Clarke 2015, Oz Clarke Wine A-Z (Pavilion, 2015).