About this wine
Cascina Roccalini's 100% Barbera bottling from the estate's Alba-zone vineyards, showing the variety's signature dark fruit and juicy acidity. A traditionally made, food-oriented red meant to accompany the trattoria table rather than stand alone.
A juicy, high-acid red that's easy to enjoy even for those new to Piedmontese wine.
Sommelier's Note
"Don't let the modest price fool you — this Barbera has the acid backbone to handle real food, not just casual sipping."
Food Pairings
Classic match for salumi, mushroom-based pasta or risotto, and grilled meats — its high acidity cuts through fat beautifully.
When to drink it
Casual dinners, pizza and pasta nights, everyday drinking
Specs
- Grape Varieties
- Barbera
- Style
- Red
- Alcohol
- 14%
- Price Range
- ¥3,000-4,000（参考目安）
Terroir & Winemaking
100% Barbera, approx. 14% ABV. Traditional vinification with indigenous yeasts, aged in large oak casks. Best served at 16-18°C.
Frequently Asked Questions
- What grape is this wine made from?
- 100% Barbera grown in the Alba zone of Piedmont.
- What does Barbera d'Alba from Cascina Roccalini taste like?
- Dark fruit character with the variety's signature bright, high acidity and moderate tannin.
- What food pairs well with it?
- Salumi, mushroom pasta or risotto, and grilled meats — the high acidity cuts through rich, fatty dishes.
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Talk to the SommelierMore wines from this producer
バルバレスコ・リゼルヴァ・ロッカリーニ
Barbaresco Riserva Roccalini
RedNebbiolo
The estate's Riserva bottling from the Roccalini cru, made only in strong vintages since Paolo Veglio's first Riserva in 2010. It undergoes the same spontaneous fermentation and cappello sommerso maceration as the standard Barbaresco Roccalini but is aged longer, resulting in a deeper, more structured wine built for the cellar.
バルバレスコ・ロッカリーニ
Barbaresco Roccalini
RedNebbiolo
Cascina Roccalini's flagship single-vineyard Barbaresco, sourced from the historic Roccalini cru that the Veglio family has farmed since 1920. Vines date to 1961 on a south-west-facing, clay-marl slope overlooking the Tanaro river at roughly 300m elevation. Until Paolo Veglio's first estate bottling in 2005, this fruit was sold to Bruno Giacosa. Fermentation happens spontaneously with indigenous yeasts in concrete, followed by an extended roughly 60-day maceration using the traditional cappello sommerso (submerged cap) method, then about two years of aging in large, neutral Slavonian oak casks. Bottled unfined and unfiltered with minimal added sulfites.
ドルチェット・ダルバ
Dolcetto d'Alba
RedDolcetto
The estate's Dolcetto d'Alba, a deeply colored, softly tannic red showing ripe dark berry fruit and a characteristic bitter-almond finish. Made in the same low-intervention style as the rest of the range and meant to be enjoyed young.
ランゲ・ネッビオーロ
Langhe Nebbiolo
RedNebbiolo
Cascina Roccalini's everyday Nebbiolo, released with a shorter maceration and aging regime than the estate's Barbaresco bottlings to preserve freshness and immediate drinkability. Fragrant with flowers and small red fruits, juicy and elegant, it offers an accessible introduction to Paolo Veglio's style.