Barbera

A wine made from pure Barbera grapes, in the Monforte d'Alba vineyard. A native Piedmontese grape, among the most loved and appreciated in Italy, it is enhanced in this wine that is the emblem of the terroir of origin. The soil is particularly clayey and this gives the wine a splendid minerality. All its Piedmonteseness is expressed, in addition to the blend, also in the label, which depicts the great Garibaldi, patriot, general and politician, born in Nice in 1807.

Once the grapes arrive in the ...

The Barbera d'Asti Superiore La Luna e il Falò by Vite Colte is born in the renowned company vineyards located in Asti, Piedmont.

It is produced entirely from Barbera grapes, selected and harvested entirely by hand. Alcoholic fermentation takes place at a controlled temperature of 28-30 °C for about 15 days, followed quickly by the start of malolactic fermentation. Ageing takes place in barriques for about 12 months, during which this Barbera with its robust structure further enriches.

It is chara...

Barbera d'Alba Peiragal by Marchesi di Barolo takes its name from an ancient dialect term that identifies hills with a good slope made up of very compact limestone clayey soil formations, with large stones.

The de-stemmed grapes are vinified at a controlled temperature in steel vats, with a maceration on the skins for about 8 days at 28 ° C. The malolactic fermentation takes place instead in vitrified concrete vats. The aging takes place partly in French oak barriques, partly in oak barrels.

Ruby ...

The Barbera d'Asti Superiore Ruj di San Silvestro belongs to the Ruj collection, which in Piedmontese means oak, the type of wood used for the refinement of wines.

The Barbera grapes are vinified in thermo-controlled steel tanks. The wine then ages for 14 months, of which 6 months in French oak barrels.

Ruby red in color with garnet reflections, the nose reveals aromas of cherry and plum, blueberry jam and fruit in alcohol, with balsamic and spicy notes. The sip is structured and complex, soft and...

The Nizza di San Silvestro belongs to the Ruj collection, which in Piedmontese means oak, the type of wood used for refining wines.

The Barbera grapes are harvested in October and vinified. The wine ages for 18 months, of which 6 in wooden barrels.

Ruby red in color, the nose reveals aromas of black cherries, plums, blueberries, vanilla and cinnamon. The sip is fresh, with round tannins and a persistent finish.

It goes very well with bagna cauda.

Nizza by Francesco Iandolo is a Piedmontese red wine that comes from the native red grape Barbera, in Burio, in the municipality of Moasca and in Stella, in the municipality of Vaglio Serra. The vineyards are located at an altitude of 200 meters above sea level

The Barbera grapes are harvested manually in the second half of September. The grapes are vinified separately. First of all they undergo a soft destemming, before being vinified in thermoregulated steel tanks for 15-20 days, with daily pun...

Barbera d'Alba Piana is entirely vinified in the municipality of Alba, within the valley of the same name.

It is 100% Barbera grown organically. In order not to alter the varietal characteristics of the grapes, the must is fermented in stainless steel vats. Subsequently, maceration allows the extraction of color and tannins from the grapes.

It has an intense ruby red with violet hues. On the nose the vinous notes stand out, and then leave room for hints of blackberry and licorice. On the palate it...

Luigi Coppo's Nizza Pomorosso, the result of the selection of Barbera grapes, represents the essence of the territory of the municipalities of Agliano Terme, Castelnuovo Calcea, Nizza Monferrato and Vinchio. Benefiting from a south-southeast exposure and a clayey-limestone marl soil with the presence of gypsum, ferrous conglomerates and a modest quantity of calcium carbonate, this wine best expresses the potential of the vine in terms of aromatic concentration and complexity structural.

The harve...

Barbera d'Asti Camp du Rouss di Coppo was born in vineyards located in the municipality of Canelli, in the province of Asti.

It is produced entirely with Barbera grapes, harvested and selected only by hand in September. Fermentation takes place, with maceration on the skins, in stainless steel tanks at controlled temperature. After malolactic fermentation, the wine ages in French oak barriques for 12 months, before being bottled.

It has a very intense and intense ruby red color. The nose opens wit...

Barbera d'Asti from the Damilano company is a wine that aims to introduce one of the most important Piedmontese red grape varieties, Barbera.

The Barbera grapes are vinified following the traditional red vinification in temperature-controlled steel tanks, followed by a few months of aging in steel and cement tanks.

Intense ruby red in color with violet reflections, it opens to the nose with notes of violets, plums, ripe cherries, wild strawberries. The sip is medium structured, fresh and of good p...

Nizza di Cascina Valle Asinari is a red wine of great elegance and power, produced with 100% Barbera grapes grown in the Asinari Valley, in San Marzano Oliveto, Piedmont. This denomination represents the maximum expression of Barbera d'Asti, with vineyards located at an altitude of 300 meters, on sandy and loamy soils with southern exposure.

The vinification involves spontaneous fermentation with indigenous yeasts in concrete tanks for about 12 days. After racking and pressing, the wine returns t...

The Barbera d'Asti Bricco dell'Uccellone is produced by Braida and is born in vineyards located in the municipality of Rocchetta Tanaro (AT), in Piedmont. Braida is the winery of Giacomo Bologna, father of Raffaella and Giuseppe, who today run the family business, founded in 1961. The Braida winery is located in Rocchetta Tanaro, a small town in the province of Asti and located in Monferrato, one of the main wine-growing areas of Piedmont.

The Bricco dell'Uccellone grapes are harvested and select...

The Barbera d'Alba Il Cerreto by Roberto Voerzio takes its name from the vineyards from which it originates, located in the surroundings of the municipality of La Morra.

The grapes, harvested manually between the middle and the end of September, are fermented in steel. The wine ages in tonneaux and cask for 12 months, followed by a further 8 months of aging in steel.

It shows itself in the glass with a ruby red dress of great concentration. The nose shows a clear fruity imprint in which the notes ...

Barbera d'Alba Vittoria is produced by the Gianfranco Alessandria winery, a small family-run company in Monforte d'Alba that has been producing wine for 2 generations.

It is made exclusively of Barbera grapes, which are vinified in thermo-controlled steel tanks, with a maceration of 7-8 days. The refinement takes place in the same containers for 18 months.

Ruby red in color, it opens on the nose with aromas of flowers, black fruits and herbaceous notes. In the mouth it is dry and balanced, with go...

The Camporomano red wine from the La Felce winery was born in Val di Trebbia, on the Piacenza hills, in Emilia Romagna.

The wine is made up exclusively of Barbera grapes. They are vinified with a 40-day maceration on the skins and spontaneous fermentation in cement and steel tanks. The wine then ages in oak barrels of different sizes.

Ruby red in colour, aromas of black fruits stand out on the nose, as well as delicate spicy notes. The sip is structured and compact, fresh and soft, with great pers...

Barbera d'Asti Sabri is produced by the Batasiolo company, owned by the Dogliani family, which has been producing wine in the Langhe for over 4 decades.

The wine is made up of 100% Barbera grapes, which are destemmed and fermented for 10 days in steel tanks at a controlled temperature. The wine ages partly in French oak barrels, partly in stainless steel tanks.

Garnet red in color, it expresses aromas of red fruit on the nose with woody and vegetable notes. The sip is fresh and intense, with excel...

The Barbera Passito Appassimento di San Silvestro belongs to the Ruj collection, which in Piedmontese means oak, the type of wood used for the aging of wines.

The Barbera grapes are harvested in October and subsequently dried. After vinification, the wine is aged in oak barrels.

Ruby red in color, the nose reveals aromas of ripe red fruit, with notes of vanilla. The sip is balanced, with a persistent finish.

It goes well with a risotto with mushrooms and sausage and aged cheeses.