Barbera

Nizza is a small municipality in Monferrato that has given Barbera its highest level. Only elevated to an independent DOCG in 2019, Nizza epitomises what Barbera can achieve when the terroir and craftsmanship are right: Depth, structure, length. Soils with fine veins of lime and sand, which inscribe the flavour and freshness of the variety into the fruit. Prunotto vinifies the Bansella with six days of maceration at 28°C, completing the malolactic before winter – followed by twelve months in second and third passage barriques. Wood as a silent reserve, not as a commentary.

While the Dolcetto is the uncomplicated everyday companion, the Barbera d'Alba from Elio Altare shows a different facet: fuller-bodied, warmer and with more structure. The 10 to 30-year-old vines are rooted in calcareous sandy soils in La Morra, mainly in eastern and north-eastern locations. The grapes macerate for three to four days in rotary fermenters at a controlled temperature, followed by a five-month maturation period in used French barriques – subtle enough not to overpower the fruit, present enough for complexity.

The vines of this single-vineyard Barbera are rooted at the highest point of the hill in the renowned Ravera and Pasinotti vineyards near Novello. Grown on soils rich in limestone and clay with a south-south-easterly exposure at an altitude of 300-400 metres, the wine reflects both elegance and a clear origin. The wine matures for around 12 months in large Slavonian wooden barrels, which give it depth without masking the freshness of the fruit.

The grapes come from high slopes near Monforte d'Alba from the historic Pian Romualdo parcel. Soils characterised by limestone and marl with sandy veins, noticeable day-night amplitudes and strict yield limits provide concentrated, pure harvest. The year 2022 passed without any notable restrictions: a warm, dry summer with reduced yields, followed by beneficial rainfall and cool nights in autumn. This resulted in ripe phenolics, dense fruit and a clear, supporting acidity that high-altitude sites preserve particularly well.

The Barbera grape belongs to Piedmont like the fog in October and tartufo in November. A natural companion of everyday life – the grape variety that has set the table on the hills of the Langhe for centuries. Ceretto has dedicated its own vineyard to this conviction: "La Piana", a flat valley on the edge of Alba on the Tenuta Monsordo Bernardina, traditionally known as one of the best addresses for Barbera in the municipality. The name is precise. 100% Barbera, organically farmed, harvested by hand and selected in the vineyard. Vinification follows the same principle as the vineyard itself: Only steel, controlled temperatures, no wood seasoning to overlay. Barbera does not need this – it has its own language, and it is expressive enough.

The grapes for Vignota come from five selected vineyards in Monforte d'Alba, whose calcareous marl soils with loamy and sandy inclusions give the Barbera grapes expression and depth. Bright ruby red colour with a purple hue. Aromas of ripe cherry, blackberry and plum, underpinned by violets, herbs and a hint of liquorice. Juicy and balanced on the palate, with present, well-integrated acidity and soft, fine-grained tannins. After fermentation, the wine matures for several months in used French barriques, which gives it additional harmony and fine spicy notes. An exciting and very serious Barbera with a regional profile and good structure. SUPERIORE.DE

Basarin and San Cristoforo – on calcareous marl soils with sandy veins and moderate altitude – are the two Barbera sites for this powerful, exceptional wine. Selective manual harvesting, spontaneous fermentation with the vineyard's own yeasts in stainless steel and a maceration period of around three to four weeks ensure depth and grip. Malolactic fermentation and maturation then take place in wood (predominantly used barrels), without fining or filtration; short bottle rest before release.

Giulia Negri is known as the "Barolo Girl" – and rightly so. After leaving Olivetti in the 1970s, her grandfather began planting the slopes of Serradenari, one of the highest crus in the Barolo appellation. Today, Giulia runs the estate with a style that combines Burgundian sensibility with Piedmontese consistency – spontaneous fermentation, traditional vats, no additions, minimal filtration. Their Barbera grapes grow on north-facing plots in La Morra – serradenari, at 400 metres, on tortonian, sandy-loamy soil. A northern exposure at this altitude means: cool, slow ripening, natural acidity. Spontaneous fermentation in steel, then 16 months of ageing between steel and Liters French tonneaux – a maturity that gives the Barbera far more depth than one would expect.

Vinified from selected, south to south-west-facing plots in the heart of the Langhe, this Barbera exemplifies Sandrone's understanding of balance between varietal expression and elegance. The 2022 vintage, characterised by warm, dry summer months and cool nights, yielded fully ripe harvestwith concentrated aromas and fresh acidity. The short maturation in used wooden barrels rounds off the texture without overpowering the varietal freshness.

When Luciano Sandrone bought his first vineyard in Cannubi Boschis in 1977 – financed with all his savings – and vinified the first bottle in his parents' garage a year later, nobody could have guessed that this humble beginning would grow into one of Barolo's most iconic wineries. After his death in 2024, daughter Barbara, brother Luca as Oenologist and wife Mariuccia continue the legacy today: 27 hectares between Langa and Roero, six wines of uncompromising quality that combine tradition and modernity in equal measure. The Barbera d'Alba, vinified from grapes from various plots in Monforte d'Alba and Novello, is more than just an accompanying wine – it is a statement that Sandrone devotes the same attention to each grape variety as he does to his legendary Barolo.

Roberto Voerzio founded his cantina in La Morra in 1986. The address is Loc. Il Cerreto is the home vineyard, the house's place of origin, the plot of land where it all began. The Barbera that grows here therefore comes from the garden of the man who was one of the first to make the Langhe internationally famous as a terroir producer. Voerzio treats his Cerreto vineyard no differently to his famous Barolo vineyards: only natural manure from Alpine cows, no herbicides, no chemical intervention. A maximum of one kilogramme of grapes per vine. Hand-picked. Fermentation in steel, 12 to 14 days on the skins. Maturation in tonneaux (70% new) and large 25-hectolitre barrels for a total of 12 months, followed by a further 8 months in steel. No filtration. No intervention that changes the character of the wine – this is Voerzio's principle for every wine of the house, without exception. In his own words: "Time does not make the wine great – time unfolds what is in it from the start."

It was no coincidence, but opportunity, that Roberto Voerzio embarked on a new adventure in Monferrato a few years ago. As the latest addition to his exquisite collection, he put himself to the test as a passionate Barbera lover by acquiring some plots of land near Canelli and Nizza Monferrato. These are vineyards that are around 35 years old with clay and limestone soil, which gives the wine complexity and minerality. The old planting was then greatly reduced according to his modus operandi: to 3,500 to 8,000 vines per hectare with a production of less than 1 kg (!) per plant. Fermentation and maceration take place in steel tanks using indigenous yeasts, malolactic fermentation and ageing take place in barriques (70% used) for 12 months and then in steel tanks for a few months before bottling without filtration.

This wine bears the small print name Viola delle Viole, although its fruit comes from the Bricco delle Viole and Bricco Bertone vineyards, two sites with different soil types, one of which provides structure and the other aromatic purity. Opens with a dark, almost impenetrable appearance. Powerful aromas of blackberry jam and preserved cherries unfold on the nose. You can feel its warmth and richness and there is no way around it. It is a super-sized Barbera that goes one better in terms of extraction and intensity. The finish is almost sweet, followed by good acidity. It shows great aromatic perfection, length and a very accentuated style. SUPERIORE.DE

Nizza is the youngest and at the same time most demanding DOCG in Piedmont. Officially recognised in 2014, originating as a subzone of Barbera d'Asti Superiore from the turn of the millennium, it comprises 18 carefully selected municipalities of Monferrato, all concentrated on those hilly, calcareous-sandy soils of the tertiary sedimentary layers that give Barbera its characteristic depth and minerality. Tenuta Olim Bauda has been one of its most convincing interpreters right from the start. The vineyards are located in the heart of the production zone, between Nizza Monferrato and Incisa Scapaccino, sandy-loamy soils on exposed south-facing slopes, historical vines next to younger plots. Hand-picked in the first and second week of October, pressing in the evening, fermentation in steel at a controlled temperature. Then matured for 30 months in 25-hectolitre French Allier oak barrels – more time than required by the Riserva regulations, and that was a conscious decision.

In the rolling hills of Castelnuovo Calcea lies the Montemareto vineyard, a privileged parcel in the heart of the Nice DOCG zone, where Michele Chiarlo has relied on old, low-yielding Barbera vines for decades. The 2021 vintage benefited from a balanced vegetation cycle: a mild spring, warm, dry summer months and cool September nights resulted in perfectly ripe, concentrated berries. A deep ruby red colour with violet hues shines in the glass. The bouquet opens with juicy black cherry, ripe plums and dark berries, underpinned by violets, liquorice and fine roasted aromas. On the palate, the Barbera is powerful and supple at the same time, with rich fruit, present but well-integrated acidity and a fine-grained tannin that lends structure. The long, harmonious finish carries notes of sweet tobacco, herbs and a subtle almond flavour. A Barbera wine of remarkable depth and balance – full of character, storable and a worthy ambassador of the Nice terroir. SUPERIORE.DE

As usual, the grapes come from a selection of old vines from the Mosconi, Gabutti and Ravera parcels, whose chalky and clayey soils lend the wines fine minerality and structure. The wines are matured separately by vineyard for around 12 months in used barriques before the cuvée is blended. Dense ruby red colour with a purple core – a glance into the glass already reveals the depth of this vintage. The bouquet reveals a multi-layered aroma of ripe cherry, plum and dark berries, accompanied by hints of violet, liquorice and a touch of dried herbs. Juicy and focussed on the palate, with lively acidity, ripe fruit and supple tannins. The 2023 appears a touch fresher and more youthful than its predecessor, but retains the balance of regional roots and the finely nuanced style for which Chiara Boschis is known. SUPERIORE.DE

The name alone conjures up images: La Luna e i Falò – "The moon and the fires". An allusion to Cesare Pavese's novel of the same name, a reflection of a deep-rooted love of one's homeland, melancholic and powerful at the same time. And so is this Barbera from the heart of the Nizza region – deep in the Monferrato – is not just a pleasant wine, but an expression of inner density and grown identity. The grapes come from old vineyards around Agliano Terme, with poor, calcareous soils and optimal south to south-west exposure. After a long maceration period, the wine is aged for 18 months in French barriques, followed by further maturation in the bottle. A Riserva with format, precision and the necessary breath.

Named after Giuseppe Massolino, the charismatic uncle and long-time ambassador of the winery, Gisep is the majestic interpretation of a grape variety that matures to unimagined depth here. The grapes come from high-altitude, old vineyards in Serralunga d'Alba, whose calcareous and clayey soils give the Barbera natural vigour and firm structure. The 2022 vintage, characterised by a warm summer with cooling September nights, produced grapes of exceptional physiological ripeness. The ageing in large oak barrels ensures harmonious tannins and a deep, persistent flavour.