About Barbera d'Alba DOC
- Style
- Red
- Grape Varieties
- Barbera
- Price Range
- ¥2,000-2,800
- reference estimate converted from Italian retail price of roughly €10-14.60, ~2026 EUR/JPY rate; actual Japan import pricing not confirmed
- Alcohol
- 14%
A pure Barbera from the same prized Gallina, Cottà, and Gaia crus, fermented in stainless steel at controlled temperature around 27°C. Intense ruby red with garnet reflections developing with age, a rich, distinctly fruity, spicy nose, and the variety's signature bright acidity balanced by soft tannins.
The house red you keep buying more of — Barbera's naturally high acidity makes this one of the most versatile bottles at the table.
New to wine?
Juicy, high-acid, and food-friendly — an easy everyday red for newcomers to Piedmont wine.
Food Pairings
Excellent with pizza, tomato-braised meats, cured salumi, and medium-aged cheeses.
When to drink it
Casual weeknight dinners, pizza nights, gatherings with grilled or braised meats.
Terroir & Winemaking
100% Barbera. Stainless-steel fermentation at ~27°C. Drinks well young or with 6-12 years of aging. Minimum alcohol 11% vol, typically 14-14.5% vol.
About the producer
Cantina Parroco di NeiveA parish priest's cooperative continuing Neive's noble Barbaresco heritage.Visit the producer page →Frequently Asked Questions
- What does this Barbera d'Alba taste like?
- Intense ruby red with garnet reflections, a rich and spicy fruity nose, and Barbera's characteristic bright acidity balanced by soft, approachable tannins.
- Should it be drunk young or aged?
- It can be enjoyed young for its fresh fruit character, or cellared for 6-12 years to develop more savory, tertiary notes.
- What food pairs best with it?
- Its high acidity makes it a natural match for tomato-based dishes, pizza, and cured meats.
Want to know more about this wine?
Ask Vinami's sommelier — no intimidation, just answers.
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