Barbera

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...

Barbera I Bricchi is a red wine from the Scarpa winery, located on the hills of Nizza Monferrato (AT). This wine is born on the vineyards located at Tenute Bricchi, one of the 3 company estates, located between Castel Rocchero and Acqui Terme.

After the traditional vinification, the Barbera matures for 2 years in large French oak vats, and then remains in the bottle for a year before being put on the market.

In the glass the wine appears ruby red in color with purple hues. The nose is enveloped by...

This Monleale is a red wine produced in the Colli Tortonesi by the Vigneti Massa agricultural company, with Barbera grapes grown in various historic plots such as Bigolla, Campolungo, Fontana, Casareggio, Vignetta due, Cerreta, and Vecchia Cerreta. These vineyards, located between calcareous and calcareous-clay soils with mainly east and west exposures, create a mosaic of terroirs that give rise to a wine with authentic and territorial character.

The vinification takes place according to traditio...

Ca' Viola's Barbera d'Alba Bric du Luv was born in the vineyard of the same name in Montelupo Albese and is one of the company's historic labels.

The fermentation of Barbera grapes takes place in thermo-controlled tanks for 20-25 days. The wine is aged for 13-15 months in small 10 hl barrels.

Ruby red in color with violet hues, it expresses aromas of red fruit, mentholated and balsamic notes on the nose. The palate is powerful and elegant, with a long finish.

On the table it goes very well with roa...

Nizza Riserva Costamiòle was born in the homonymous vineyard, located in the Prunotto estate of the Marchesi Antinori, in the Asti area of Agliano Terme, in Piedmont.

It is produced with 100% Barbera grapes, carefully picked and selected by hand. Fermentation takes place, with maceration, at a controlled temperature of 30 ° C for 15 days. After the malolactic fermentation, carried out in new French Alllier oak barriques, the wine ages for 12 months in the same containers and for another 12 months...

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 Conterno family has been cultivating vineyards in the Langhe since the early 1900s. The winery is located in Monforte d'Alba and its labels represent one of the highest qualitative peaks, not only in Piedmont but in the entire peninsula.

The wine is born in an exceptional terroir, the Vigna Francia is located in the municipality of Serralunga d'Alba, where a historic vine like Barbera expresses itself on exceptional quality levels. At the end of the manual harvest, the best bunches are vinifi...

Barbera d'Alba Superiore La Preda is produced by Fratelli Barale, a winery that has been producing wine in the municipality of Barolo since the end of the 19th century. Today Eleonora and Gloria Barale lead the company.

The grapes are normally harvested in the second half of October, to then be destemmed and softly pressed. Fermentation takes place in thermoregulated steel tanks and with indigenous yeasts, while maceration on the skins lasts about a week. The wine ages for 12 months in tonneaux a...

Nizza del Castello di Perno is a red wine made exclusively with 100% Barbera grapes, sourced from carefully selected vineyards in the hills of the Piedmont region.

The winemaking process involves destemming the grapes, followed by cold maceration for 48 hours and spontaneous fermentation with maceration for about 20 days at a controlled temperature. The aging takes place in wooden barrels for 20 months, with subsequent maturation in the bottle after the summer, which helps to develop a complex an...

Barbera d'Alba Superiore Castlé is produced by Fratelli Barale, a winery that has been producing wine in the municipality of Barolo since the end of the 19th century. Today Eleonora and Gloria Barale lead the company. The Barbera grapes come from the Castellero and Preda vineyards.

The grapes are normally harvested at the beginning of October, to then be destemmed and softly pressed. Fermentation takes place in thermoregulated steel tanks and with indigenous yeasts, while maceration on the skins ...

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.

This Barbera d'Alba is produced by the Alberto Ballarin winery, located in La Morra, one of the most fascinating villages in the Langhe. The winery was born in the 80s by the will of Luigi and his sons Giorgio and Giovanni. In recent years, Giorgio's son, Alberto, decides to devote himself completely to the family business: this is how the Alberto Ballarin company was born.

The harvest is manual and takes place in October. The grapes are fermented in steel tanks at a controlled temperature. The w...

Cascina Valle Asinari's Barbera d'Asti Superiore is a full-bodied red wine, produced with 100% Barbera grapes from the upper part of the vineyard in San Marzano Oliveto, Piedmont. The vineyards are located at an altitude of 300 meters with southern exposure, on sandy and loamy soils.

The vinification takes place through spontaneous fermentation in concrete tanks for about 12 days, using only indigenous yeasts. After fermentation, the wine is drawn off and pressed, then returns to the concrete tan...

The Barbera d'Alba Superiore Marun di Correggia comes from the homonymous vineyard located within the spectacular landscape of the Roero, in the municipality of Canale d'Alba, in the province of Cuneo.

It is made exclusively from Barbera grapes, manually harvested in late September. Vinification takes place entirely in steel, with maceration in contact with the skins for 8-10 days. The wine ages for at least 15 months in large and small barrels, followed by a further 12 months of aging in bottle ...

Barbera d'Asti by Cascina Valle Asinari is a red wine produced exclusively with Barbera grapes grown in the Asinari Valley, in San Marzano Oliveto, Piedmont. The Barbera vineyards are located 300 meters above sea level with southern exposure, on sandy and loamy soils.

The vinification begins with a spontaneous fermentation of about 12 days in cement tanks, using only indigenous yeasts. The wine is then drawn off and pressed before returning to the cement tanks to complete the malolactic fermentat...

Pio Cesare's Barbera d'Alba comes from its own vineyards located in Serralunga d'Alba, Monforte d'Alba, Treisio, Sinio and Diano d'Alba. Each of these areas makes its own contribution to the final product, which thus takes on exclusive characteristics.

The grapes ferment in steel with maceration on the skins for about 20-25 days. The wine ages in French oak barrels for 12 months and in barrique for a small part.

It shows a ruby red color. The scents that envelop the nose tell sensations of ripe re...

The Dodici Dodici del Castello di Cigognola wine was born in Oltrepò Pavese from Barbera grapes. The Castle, which overlooks the Scuropasso valley, has belonged to the Arnaboldi, Brichetto and Moratti families for generations and dates back to the mid-fourteenth century. Since 1981 the farm has been managed exclusively by the Moratti family.

After pressing, the wine macerates on the skins for the entire duration of fermentation, which takes place thanks to indigenous yeasts. 20% of the bunch is k...

This Barbera d'Alba Superiore originates in the Elia di Roddi d'Alba vineyard, owned by Tenuta Cucco.

Only the best grapes are harvested and pressed, then transferred to steel vats where a first alcoholic fermentation takes place at a controlled temperature of 18 ° C for 3 days in order to extract most of the varietal aromas. A further fermentation follows at 26 ° C with post-fermentation maceration of 6-8 days. After malolactic fermentation, the wine ages for 12 months in small oak barrels with ...