Barbera d’Alba, a red wine typical of the Piedmont region, is produced from the Barbera grape variety and is grown on about 1,600 hectares that surround the town of Alba. The vineyards, situated at an altitude of between 200 and 400 metres, benefit from mainly clay-limestone soils that are ideal for this variety of grape. As harvesting, usually done by hand, starts at the end of September and finishes in the middle of October, the grapes are at their optimal level of ripeness. The winemaking process commences with a temperature-controlled maceration that facilitates the extraction of aromas and colour. Alcoholic fermentation takes place in stainless-steel tanks and is followed by malolactic fermentation to soften the natural acidity of the wine. Depending on the desired style, ageing is carried out in either oak barrels or stainless-steel tanks for a period of 12 to 24 months, imparting complexity and body to the wine.
On the nose, Barbera d’Alba reveals intense aromas of red fruits, such as cherry and raspberry, that are accompanied by notes of spice and occasionally nuances of violet and liquorice. On the palate, it is characterised by a lively acidity, a low level of tannins and a silky-smooth texture.