Barbera d'Alba

Recognized since 1973 in Piedmont, Barbera d'Alba distinguishes itself from neighboring appellations through its highly specific subzone and aging classifications. While the base ruby-red wine requires a minimum of 85% Barbera grapes and has no mandatory aging period, the annexed Castellinaldo subzone enforces its own strict regulations. To carry this subzone designation, the wine must undergo a rigorous 14-month aging process—specifically requiring six months in wood and three months in the bottle—before its release. Additionally, Castellinaldo caps grape yields at 9.5 tonnes per hectare, shaping a dry, savory, and harmonious wine with a minimum total alcohol level of 12.50%.