When Barbera takes its time

It comes from our old vines. It’s the same grape as our Barbera d'Alba, but handled the way you handle a Barolo: more days on the skins, more months of ageing. What is fruit in the young wine becomes structure here.

How we make it

Twenty days on the skins, ten months of waiting

Floating cap and punch-downs by arm, as with the Nebbiolo. Then French oak, in measured doses: it has to support the wine, not cover it.

Crates of freshly picked Barbera grapes, with the Langhe hills in the background — Second week of October
Picked by hand into crates, when the Barbera has brought sugar and acidity together.

The cap of skins during maceration — Twenty days on the skins
Floating cap in steel, 3 pump-overs and 3 punch-downs by hand a day, at around 28 °C.

The winemaking cellar: wooden vats and steel tanks — Ten months of ageing
Steel and medium-sized French oak, then a rest in bottle before release.

Technical sheet

From the vine to the bottle

Grape: 100% Barbera
Origin: Monforte d’Alba
Appellation: Barbera d'Alba DOC Superiore
Training: Guyot-trained vines
Harvest: Second week of October
Winemaking: Traditional, in steel: 20 days with a floating cap, 3 pump-overs and 3 punch-downs by hand every day (~28 °C)
Ageing: Steel and medium-sized French oak for 10 months, then bottle
Food pairing: Hearty pasta dishes and meat mains
Serving: 16–18 °C
Packaging: 6-bottle case, bottles lying flat
Closure: Diam 10 cork, guaranteed TCA-free
Certification: SQNPI — certified integrated production, mark on the label. About the certification

Download the PDF sheet

Are you an importer, distributor or wine merchant? In the trade & export area you’ll find all the technical sheets, logistics data and a direct contact.

SQNPI mark — Italy’s National Quality System for Integrated Production

The SQNPI mark is on the label

Our whole winery is certified for Integrated Production, audited every year by an independent body. On this bottle you’ll find the mark with the bee printed on the label.

How we work the vineyard

Come and taste it

It’s a Barbera for a well-laid table

Tajarin, braised beef, aged cheese: this is where the Barbera Superiore is at its best. We pour it for you ourselves, in the brick-vaulted room of the farmhouse.

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