Barbera d’Alba DOC

Barbera d’Alba DOC: a versatile wine with a rich history
History and origins
Barbera has been present in the Alba hills since the second half of the 17th century, introduced from the Asti region. However, its widespread cultivation occurred between 1860 and 1870, as documented by Lorenzo Fantini in his “Monograph on Viticulture and Enology in the Province of Cuneo.” Barbera experienced great success after the phylloxera crisis, thanks to its resilience and productivity.
Production area
The grapes for Barbera d’Alba DOC come from vineyards located in numerous municipalities within the province of Cuneo, including Alba, Barbaresco, Barolo, Castiglione Falletto, La Morra, Monforte d’Alba, Neive, and Serralunga d’Alba, among others.
Organoleptic characteristics
Barbera d’Alba is an intensely ruby red wine with purplish reflections. Its aroma is broad and complex, with notes of blackberry, cherry, strawberry, red fruit jam, and spicy hints of cinnamon, vanilla, and green pepper. The taste is full-bodied and rich, with a pleasant acidity characteristic of this grape variety.














