About this wine
The more structured of the estate's two Barbera d'Albas, sourced partly (about a third) from a small parcel of Barbera planted within the Ovello cru, with the remainder from neighboring hillside vineyards farmed by friends of the family. Spontaneously fermented in stainless steel with 14 days of maceration and aged at least 12 months in oak cask, it shows the depth and structure of the 'Superiore' designation.
A fuller-bodied, more serious Barbera than Mucin — a good choice for those who want structure alongside Barbera's signature acidity.
Sommelier's Note
"Lina proves Barbera can carry real structure without losing its trademark bright acidity — a small parcel in Ovello does a lot of heavy lifting here."
Food Pairings
Barbera's natural acidity and this wine's added oak structure make it a great match for braised short rib, mushroom-based risotto, or hard aged cheeses.
When to drink it
Dinner parties, pairing with rich braised dishes, everyday wine with a bit more presence.
Specs
- Grape Varieties
- Barbera
- Style
- Red
- Price Range
- ¥4,500-6,000
Terroir & Winemaking
100% Barbera, roughly one-third from a 0.15 ha parcel within the Ovello cru, the rest from ~0.95 ha of hillside vineyards farmed by friends of the estate. Spontaneous fermentation in stainless steel, 14-day maceration, aged a minimum of 12 months in oak cask.
Frequently Asked Questions
- What does 'Superiore' mean for this Barbera d'Alba?
- Superiore is a DOC designation requiring a minimum alcohol level and aging period, resulting in a fuller, more structured wine than a standard Barbera d'Alba.
- What vineyards go into Barbera d'Alba Lina?
- About a third comes from a small Barbera parcel within the estate's own Ovello cru, with the rest from neighboring hillside vineyards farmed by friends of the family.
- How does Lina differ from the estate's other Barbera, Mucin?
- Lina is the more structured, oak-aged 'Superiore' bottling, while Mucin is fresher, more fragrant, and made for earlier, more casual drinking.
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