Italian food

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Barbera D'Alba


Curiosity If Barbera is aged in oak or chestnut wood barrels, it acquires the name of Superior and it is obligatory to put the production name of the grapes on the label.
 
Tips We suggest you should drink Barbera with typical Piedmontese starters, savoury first courses, second courses both white or red meat. If the wine is young, with salame and cheese. If aged with meats and game. To be served at 16 to 17°C
recipes :Fillet of Pork with Green Pepper
 
Caratteristiche Region: Piedmont
Taste: Full-bodied, rich with little tannin
Colour: Ruby red tending to garnet when aged
Fragrance: soft, flowery and fruity
Alcoholic strength: 12–12.5°
Best year: 1 year (young) 3 to 4 (aged)
Associated food: red meat, salame, cheese.
Served at: 16 to 17° (young) 18 to 20° aged
Glass: for still red wine
 
 
Description This wine comes from Piedmont, which means at the foot of the mountains, in this case the mighty Alps, sloping down towards the Langhe district (much loved by the famous author Cesare Pavese) where the country is hilly and produces this wine. Other wines, of excellent quality, are grown on the mountain slopes.

Barbera d’Alba is a still wine to be drunk at meals. It is a traditional wine of Piedmont where the winters are long and cold and the summers hot and rainy. It comes from the area around Alba and the district of Barbaresco and dates back to the late eighteen-nineties as a Co-operative.

The grapes are Barbera with a small addition of Nebbiolo and grape picking starts from September until the end of October.

Barbera’s best vintages are the same as that of the more famous Barolo, to be found in the Valle d’Aosta.

We also suggest you should try the Bollito Misto – Mixed Boiled Meats – famous in this region.