The Barbera grapes for this wine come from south and southeast-facing vineyards in the communes of Barolo, La Morra e Novello from a total of 1.2 hectares. The wine grapes are fermented in thermo-controlled steel tanks on the skins for about 20 - 25 days. The wine is then racked and undergoes malolactic fermentation, before aging in medium-sized Slavionian oak barrels for 12 months. The wine spends a few months refining in bottle.
- Francesco Rinaldi
- Piemonte, Italy
Method & Production
Francesco Rinaldi's Barbera d'Alba is a rich, ruby red colour with a purple hue. The aromas mirror the flavours on the palate, with delicious ripe red fruits of plums and sour red cherry. The bright acidity keep the ripe fruit from being too juicy and ensures the wine stays precise and well-poised but with a good roundness, whilst the tannins are soft and there is a lovely earthiness and hint of forest floor flavours on the long finish which add another layer to the flavour profile.
Perfectly matched with games dishes, roasts or rich tomato-based sauces.