About this wine
This organic Barbera d'Alba Superiore DOC comes from 40-50 year-old vines in Diano d'Alba and La Morra, on clay-limestone and calcareous-siliceous soils at around 250m elevation, east/south-east facing. Hand-harvested in September-October, it undergoes traditional fermentation with daily pump-overs for a minimum of 20 days, then 12-18 months in French oak followed by 6 months of bottle ageing before release. Deep ruby red with jammy wild cherry and red berry aromas and spice notes, full-bodied with the fresh acidity typical of Barbera.
A bold, food-friendly red that showcases Barbera's signature bright acidity and dark fruit.
Sommelier's Note
"A textbook Barbera d'Alba Superiore — power, freshness and real ageing potential."
Food Pairings
Pairs well with steak tartare, roasts, pork, game and hearty soups, as well as aged cheeses.
When to drink it
Hearty dinners with friends, Sunday roasts, and everyday home cooking.
Specs
- Grape Varieties
- Barbera
- Style
- Red
- Alcohol
- 15%
- Price Range
- ¥5,500-7,000
Terroir & Winemaking
100% Barbera from 40-50 year-old organically farmed vines. Fermented with daily pump-overs for at least 20 days, then aged 12-18 months in French oak and 6 months in bottle.
Frequently Asked Questions
- What does it taste like?
- Jammy wild cherry and red berries with a fresh, full-bodied palate.
- What food pairs best with it?
- Rich meat dishes, game and mushroom-based recipes.
- When is it ready to drink?
- Ready on release, with further complexity over 5-7 years.
Want to know more about this wine?
Ask Vinami's sommelier — no intimidation, just answers.
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ランゲ・ロッソ
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