About this wine
The fresher and more fragrant of the estate's two Barbera d'Albas, made for youthful, readily approachable drinking. Grapes are harvested at full ripeness and undergo medium-long maceration using the traditional submerged-cap technique, then age in large barrels that preserve fruit character without imposing heavy oak notes.
A juicy, easy-drinking red with Barbera's signature bright acidity — a friendly, food-versatile everyday choice.
Sommelier's Note
"Mucin is what you reach for on a Tuesday — Barbera's juicy acidity in its most unpretentious, everyday form."
Food Pairings
Bright, fruity, and food-friendly — pair with pizza, roasted chicken, or tomato-based pasta dishes.
When to drink it
Casual weeknight dinners, pizza nights, everyday pairing with tomato-based dishes.
Specs
- Grape Varieties
- Barbera
- Style
- Red
- Price Range
- ¥4,500-5,500
Terroir & Winemaking
100% Barbera, harvested at full ripeness, fermented using the traditional submerged-cap (cappello sommerso) technique with medium-long maceration, aged in large barrels for a fresher, more fruit-forward style than the estate's 'Lina' Superiore bottling.
Frequently Asked Questions
- What does 'Mucin' mean?
- Mucin, like the estate's other cuvée names, reflects the Giacosa family's tradition of naming wines after family members and nicknames, giving each bottling a personal identity.
- How is Barbera d'Alba Mucin made?
- It's fermented using the traditional submerged-cap technique with medium-long maceration and aged in large barrels, preserving the grape's natural fruit character.
- Is Mucin meant to be aged?
- No — it's designed for youthful, early drinking, typically best enjoyed within a few years of the vintage rather than long-term cellaring.
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