Denominazione di Origine Controllata
Barbera d'Alba D.O.C. covers the Langhe and Roero hills in the province of Cuneo, Piedmont, on both banks of the Tanaro river around the town of Alba. The production zone comprises 44 municipalities in full and part of the territory of a further 13. The soils are clay-limestone, formed of marl and sand of Tortonian origin, and the vineyards are mainly planted on southwest-facing slopes. The barbera grape must account for at least 85 percent of the blend, with nebbiolo permitted for up to 15 percent. The same Langhe and Roero hills are also home to the Barolo and Barbaresco appellations. Barbera d'Alba is distinct from Barbera d'Asti, grown further east in the provinces of Asti and Alessandria, on the hills of the Monferrato.
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Barbera d'Alba D.O.C. is produced in a standard version and in a Superiore version, aged for at least twelve months, four of them in wood. The color is an intense ruby red that turns toward garnet with age. The nose is fruity, showing cherry, blackberry, plum and preserved red fruit; the Superiore also develops spiced notes of vanilla and cinnamon from oak aging. On the palate these are dry, savory, harmonious wines, carried by pronounced acidity and soft tannins that gain structure with aging. The standard version is best enjoyed young, while the fuller-bodied Superiore rewards longer cellaring. These wines pair with Piedmontese cuisine: fresh pasta with meat sauces such as tajarin or agnolotti, risottos, roasted or braised red meats, game, and aged cheeses such as toma or castelmagno.
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