# Barbera d’Alba Superiore (2021)

- **Producer:** Diego e Damiano Barale
- **Colour:** red
- **Type:** still
- **Grapes:** Barbera
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €239
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** anise, red plum, red cherry, vanilla, cloves

## About this wine

The Barbera d’Alba Superiore 2021 from Diego e Damiano Barale is a single-varietal Barbera from the Piedmont region of Italy. The Barale brothers, inheritors of a winemaking legacy from the 17th century, manage approximately 8 hectares of vineyards. Their estate is located between the communes of Barolo and Monforte d'Alba, with this specific wine originating from the San Giovanni vineyard in Monforte d'Alba. The brothers are committed to organic viticulture, focusing on preserving the natural aromatic qualities of their grapes. Their distinctive label, featuring a scythe and ladybug, represents their philosophy of 'Work and Nature, Audacity and Fortune'.

## Interesting facts

- The Barale family's winemaking history dates back to the 17th century.
- The label features a scythe and ladybug, symbolizing 'Work and Nature, Audacity and Fortune'.
- The brothers practice organic viticulture, though it is not officially certified.
- The wine is sourced from the San Giovanni vineyard in Monforte d'Alba.

## Food pairing

The wine's pleasant acidic freshness cuts through richer, fattier dishes, cleansing the palate. Its well-shaped tannins complement the protein in meats, creating a harmonious balance. The ripe fruit notes in the wine can echo or contrast with fruit-based sauces or accompaniments.

## Wine making process

The Barbera d’Alba Superiore 2021 undergoes fermentation in stainless steel tanks for 15-20 days at a controlled temperature of 25-27°C, with regular pumping over and punch-downs to enhance color and aroma extraction. Both alcoholic and malolactic fermentations are completed. The wine is then aged for approximately 15 months in used 500-liter French oak barrels (tonneaux). After bottling, it rests in glass for about 3 months before commercialization. Harvest typically takes place in September or October.