From several old-vine Barbera plots around the village of Monleale with calcerous and clay soils. Native yeasts fermentation and aging in used barriques for about two years and at least an additional year in bottle. No filtration. A structured and contemplative...

A fresh and friendly young vine Barbera from Walter Massa. Crunchy strawberry, blueberry, and spice! Would be fun to taste next to one of his aged 'Monleale' Barbera to see how expansive the grape can be.  

Named "Anterse" a term used in weaving - Brovia's metodo classico weaves together 3 local varieties: mostly Barbera along with Nebbiolo and Freisa, imparting the character of the region. Freisa was traditionally a lighty, spritzy wine and the Anterse is...

This is a blend that includes a selection from Fox Hill Vineyard, including Barbera, Dolcetto, Nebbiolo, Grignolino, Freisa, Arneis and more! The percentages are roughly 40% white grapes to 60% red, all picked on the same day to add a...

A lovely weeknight dinner red wine or perfect for bringing to a dinner party. The Barbera from famed Barbaresco producer, Punset, is more subtle and delicate than other Barbera with brambles, pine, and a slightly underripe berry profile with an...

Upon opening, the wine showed its salty and savory side. Salted blackberries, iron, soy, and thyme. After time, it opened up to a softer more integrated profile with plush blueberry and maple. 

While this drinks very much like a Lambrusco rose, it is technically not! A blend of Barbera and Bonarda are the typical grapes for this style of sparkling rose in Piacenza, Emilia-Romagna. Barbera brings a bit of inky, earthy, soily...

Grapes are sourced partly from the Roero and partly from the vineyards around the house in Torriglione. East-facing at 250-270 meters in elevation. Soil in Torriglione: The slope here is very steep and is mainly compact blue Marl (clay-limestone) with 40% limestone,...