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...

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...

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 savory and sanguine side with salted blackberries, iron, soy, and thyme showing. After a few hours of air, it opened up to a softer more integrated profile with plush blueberry, maple, and pine. I...

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,...