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).

Wineries

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

No certification | Aldo ConternoRoccheviberti. | Vigna Rionda.

Bibliography

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