About this wine
Giuseppe Rinaldi's Barbera d'Alba is the estate's most immediately approachable red, showcasing the variety's signature juicy acidity and dark berry fruit through the same uncompromising, traditional lens applied to the Barolos. Fermented spontaneously and aged in large Slavonian oak botti rather than barrique, it offers a lighter, more energetic counterpoint to the estate's Nebbiolo-based wines.
A great entry point to Rinaldi's traditionalist style — vibrant and food-friendly, without the tannic seriousness of the estate's Barolos.
Sommelier's Note
"Proof that a serious Barolo house can still make a joyful, everyday wine — Rinaldi's Barbera never sacrifices its lively acidity for weight."
Food Pairings
Excellent with tajarin al ragù, grilled sausages, or a simple Piedmontese vitello tonnato. Its bright acidity also complements yakitori with tare sauce, and works well alongside karaage or other lightly fried Japanese dishes that need a fruity, acid-driven partner.
When to drink it
Weeknight dinners, casual gatherings, or as an easy-drinking pour alongside grilled meats.
Specs
- Grape Varieties
- Barbera
- Style
- Red
- Alcohol
- 14%
- Price Range
- $45-65
Terroir & Winemaking
100% Barbera, spontaneously fermented with roughly two weeks of skin maceration in steel tanks, then aged approximately 12 months in large Slavonian oak botti (33 hl). No new oak is used, in keeping with the estate's traditionalist philosophy.
Frequently Asked Questions
- How does Rinaldi's Barbera d'Alba compare to his Barolos?
- It is far more approachable in youth, with brighter acidity and softer tannins, though it is made with the same spontaneous-fermentation, large-oak philosophy as the estate's Nebbiolo wines.
- What does it taste like?
- Expect wild black raspberry, violet, sweet herbs and a touch of graphite, with fine tannins and a crunchy, refreshing finish.
- How long can it age?
- It is best enjoyed within 7-8 years of the vintage, though well-stored bottles can hold longer.
- What food pairs well with it?
- Tajarin with meat ragù, grilled sausages, and Piedmontese charcuterie are classic matches; it also works with yakitori and karaage.
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Talk to the SommelierMore wines from this producer
ベッペ・リナルディ バローロ ブルナーテ
Beppe Rinaldi Barolo Brunate
RedNebbiolo
One of Barolo's most traditional producers, Giuseppe 'Beppe' Rinaldi makes an icon Barolo from the prestigious Brunate MGA in La Morra with uncompromising classical methods.
バローロ トレ・ティーネ
Barolo Tre Tine
RedNebbiolo
Giuseppe Rinaldi's second iconic Barolo, blending fruit from the Cannubi San Lorenzo cru (the highest part of the Cannubi hill in the Barolo commune) with the Ravera cru in Novello, and a small parcel of Le Coste. Prior to 2010 this wine was labeled 'Cannubi San Lorenzo-Ravera'; when a change to Barolo DOCG labeling rules made that name impossible for a multi-vineyard blend, the estate renamed it 'Tre Tine' after the three fermentation vats historically used for the three parcels. More red-fruited, floral and structurally taut than its sibling Brunate-based Barolo, it is prized by collectors and consistently rated in the low-to-mid 90s by critics such as Antonio Galloni.
ドルチェット・ダルバ
Dolcetto d'Alba
RedDolcetto
Giuseppe Rinaldi's Dolcetto d'Alba defies the variety's reputation for simplicity, showing unusual structure, dark fruit concentration and a savory, almost brooding character thanks to the estate's traditional, low-intervention approach. It remains, alongside the Barbera, one of the estate's most everyday-friendly bottlings.
ランゲ・フレイザ
Langhe Freisa
RedFreisa
A rare varietal expression of Freisa — an ancient Piedmontese grape genetically related to Nebbiolo — made with the same traditional, low-intervention approach the estate applies to its Barolos. Rinaldi's Langhe Freisa shows the variety's naturally high acidity and light tannic grip alongside bright red fruit and a distinctive floral, peppery character.