2022 Barbera d’Alba

100% Barbera of La Morra, Alba DOC. Sandy, calcerous soils with 30 year old vines. Grapes were macerated for 3-4 days in temperature controlled rotary fermenters, then pressed off to French Oak barrique from 5 months. Aromas of violets and black cherry. Warm, full-bodied with the right acidity. Nice long taste of dark fruits. In the hills of Piedmont, Elio Altare’s pioneering methods of Barolo production has inspired a generation of producers. His vision came in 1976, after an epiphany while...Read More...

100% Barbera of La Morra, Alba DOC. Sandy, calcerous soils with 30 year old vines. Grapes were macerated for 3-4 days in temperature controlled rotary fermenters, then pressed off to French Oak barrique from 5 months. Aromas of violets and black cherry. Warm, full-bodied with the right acidity. Nice long taste of dark fruits.

In the hills of Piedmont, Elio Altare’s pioneering methods of Barolo production has inspired a generation of producers. His vision came in 1976, after an epiphany while visiting Burgundy in France. His ideas were considered radical in Piedmont at the time – green harvesting, no application of synthetic fertilisers or chemicals, and the use of small new oak barrels. Prioritising vine health in the vineyard and gentle natural ferments in the cellar, Elio’s wines preserve provenance with expressiveness and vibrancy. These days Elio’s daughter Silvia makes the wine (Altare himself has moved on to a projects on the Cinque Terre and in the hills making Castelmagno cheese), and it shines brighter than ever. The wines are some of the most successful examples of "modern classic" you will find.

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