Barbera

Dark currant, raspberry, vanilla and almond appear with toasted notes. The palate is light and refreshing, with balanced acidity, soft tannins and a long finish. Barbera, Nebbiolo and Dolcetto form the blend from Piedmont, Italy. The wine has a bright ruby colour, thirteen-point-five percent alcohol and a semi-dry style under the Piemonte DOC designation. It pairs with antipasti, pasta, grilled poultry or pork, and medium-aged cheeses.

Plum, raspberry and cherry lead this fresh, juicy red, while sour cherry, soft tannins, spicy liquorice and balsamic notes add detail. Refreshing acidity shapes the finish. Barbera grows on clay-limestone soils in the Monferrato hills, where grapes are hand-harvested before fermentation and malolactic conversion in stainless steel. The wine then matures for four to six months in stainless steel before bottling.

Ruby red, this Barbera and Freisa blend offers red fruit, herbs and undergrowth. The palate is warm and soft, with structure, lively tannins, freshness and a persistent finish. Fermentation and refinement take place over several months in fibreglass tanks. The vineyards are in Scurzolengo, Piedmont, and are farmed organically. The wine is bottled unfiltered at thirteen and a half percent alcohol.

Bright red in colour, this blend offers cherry, balsamic herbs and subtle woody notes, with dark fruit, tobacco and coffee also present. The palate is round, harmonious and youthful. Barbera accounts for sixty percent and Croatina forty percent. Organic farming uses neither fertilizer, herbicide nor pesticide. Skin maceration lasts twenty days. Fermentation is spontaneous with indigenous yeasts in stainless steel and cement tanks.

Dolcetto leads the blend, joined by Barbera and a touch of Nebbiolo. The grapes are naturally fermented in stainless steel, then assembled and matured for about six months in cement, while the Nebbiolo component rests in cask. Violet-toned berry fruit meets a light, crunchy profile with clear grip and structure. The components are assembled for bottling in late spring.

Deep ruby colour with violet shadows accompanies red fruit, forest floor, wet earth and herbal tones. The wine is intense, with strong acidity and a long earthy persistence. Old vines grow on calcareous ground at 260 metres. Grapes are harvested by hand, ferment spontaneously with indigenous yeasts and macerate for about two months before maturation in steel.

Barbera and Ruchè are used in equal proportions. The wine spends thirty days macerating in plastic vats, then matures in stainless steel before unfiltered bottling, with twenty milligrams per litre of sulphur added. Blueberry fruit appears with sweetness, liquorice and spicy tannins. This Natural red wine comes from Piedmont and contains fourteen and a half percent alcohol.

Bitter almond, violet candy and a hint of liquorice appear in the aromas. The palate is velvety, with red fruit, structure, body, light tannins and lively bitter notes. Grapes are destemmed and softly crushed before stainless-steel fermentation with maceration and frequent pump-overs. Ageing lasts about two years in large casks and five-hundred-litre tonneaux. The wine contains 15.5 percent alcohol.

Red berries, forest fruit, smoky notes and salinity shape this Barbera. The fruit comes from the Bompè plot at Madonna di Como in the Langhe, where vines grow on sandy, chalky soils with abundant stones. Grapes are harvested by hand and ferment spontaneously in cement for about ten days. Ageing lasts one year in large, lightly toasted French oak barrels.

The nose is fresh, with boysenberry, crushed purple plum, violet, liquorice, grey pepper and bright berries. The palate has juiciness, mineral character, acidity, tension and energy. Juicy purple plum, bright blackcurrant, cornflower, cardamom, toast and nutmeg are present. The tannins are marked near the finish, with a subtle chocolate note in the persistence. The wine is made entirely from Barbera.

Black fruit, sous bois, liquorice and coffee accompany an intense red colour with earthy reflections. The wine is long and full-bodied. Barbera is fermented spontaneously with indigenous yeasts and remains on the skins for forty days in stainless steel or concrete. Maturation uses seasoned French oak and larger wooden vats. It is bottled without filtration or clarification and may contain sediment.

Dark ruby-red colour has a purple core. Ripe blackberry, black elderberry, blackcurrant and savoury spice form the profile. The palate is full-bodied and juicy, with balance, velvety tannins and a long finish. Barbera comes from an old vineyard near a spring in La Morra. Ageing includes more than one year in wood and a further year in bottle. Alcohol is fourteen and a half percent.

Intense red fruit and sour cherry lead the nose, joined by graphite and a cool menthol note. Rich and concentrated on the palate, it balances generous fruit with mineral freshness and an elegant, persistent finish. Low-yield vineyards and measured oak ageing add depth without obscuring energy. Pair with baked fish, egg pasta, roast meat or mature cheese.

Deep ruby with a violet edge, opening on blueberry, black cherry, dried plum, violet and sandalwood. The palate is full and lively, combining ripe dark fruit with refreshing acidity and polished texture. Complex without feeling heavy, it finishes balanced and persistent. Decant for rich pasta, grilled meat, charcuterie or soft cheese.