About Barbera d'Alba Superiore
- Style
- Red
- Grape Varieties
- Barbera
- Price Range
- ¥5,000-6,500
- est.
Grown on the estate's Barbera plots at Perno and vinified with the same traditionalist hand as the rest of the range, this Superiore shows the variety's signature vivacious acidity wrapped in dark fruit, cocoa, and stony minerality. Fermented in cement and aged around 18 months in large neutral Slavonian oak casks.
Sandri's Barbera proves that 'everyday grape' doesn't mean simple — layered, structured, and built to age far longer than most examples of the variety.
New to wine?
A vivacious, food-loving red — Barbera's natural high acidity makes it an easy match at the table even for newcomers to Italian wine.
Food Pairings
Excellent with braised meats, mushroom risotto, and rich pasta dishes; its acidity also cuts through fattier preparations.
When to drink it
Weeknight pasta dinners, gatherings with rich, savory dishes.
Terroir & Winemaking
Naturally fermented in cement with native yeasts, aged approximately 18 months in large neutral Slavonian oak botti. Unfined and unfiltered, minimal sulfur added at bottling.
About the producer
Cascina DisaUltra-traditional, terroir-driven Barolo from Monforte's Perno cru.Visit the producer page →Frequently Asked Questions
- What makes this Barbera d'Alba different from typical Barbera?
- Traditional cement fermentation with native yeasts and extended aging in large old Slavonian oak botti give it more structure and aging potential than most Barbera.
- How long is it aged?
- Approximately 18 months in large, neutral Slavonian oak casks after native-yeast fermentation in cement.
- What food does it pair with?
- Braised meats, mushroom risotto, and rich pasta dishes complement its bright acidity and dark fruit character.
Want to know more about this wine?
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