DOCStill huntingEasy
Barbera d'Alba DOC
Barbera grown by Barolo and Barbaresco producers, usually on sites not good enough for Nebbiolo, which makes it a byproduct and a bargain. Compared with Asti it's typically tighter and more tannic, with black cherry, plum, dried herbs and a bitter-chocolate note, and its high acidity makes it the Langhe's Tuesday-night wine. The best (Giacomo Conterno Cascina Francia, Vietti Scarrone, Vajra) are serious and can age a decade.
Still hunting
I'm still looking for a bottle of this.
If you make Barbera d'Alba, import it, or know who does, the form takes two minutes and I reply to every one.
Can you help me get one?Bottles I'm chasing
| Producer | Wine | Price | Buy |
|---|---|---|---|
| G.D. Vajra | Barbera d'Alba Fresh, unoaked-feeling Barbera from a top Barolo house (Vias), blueberry, cherry and violet with snappy acid. | $20 to $25 | Wine-Searcher |
| Vietti | Barbera d'Alba 'Scarrone' Barbera from a Castiglione Falletto vineyard that could grow Barolo; dense black fruit, tar and mineral length. | $40 to $50 | Wine-Searcher |
| Giacomo Conterno | Barbera d'Alba 'Cascina Francia' The most serious Barbera in Italy, from Serralunga; structured, savory, ages 15 years; Polaner imports. | $80 to $110 | Wine-Searcher |