Barbera d’Alba Superiore, S-ciass

94Luca Maroni 2017
91Luca Maroni 2016

The grapes are harvested manually in late September – early October. They are vinified through a soft destemming followed by fermentation in stainless steel with selected yeasts, at controlled temperature. Afterwards, elapse 12 days of maceration on the skins, with frequent pumping over and delestage. The wine refines for 12-14 months in 5 hl French oak tonneaux. After which it continues to refine for 6 months in bottles lying down.



100% Barbera

Production area





300 above s.l.










75 cl

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Technical notes about S-ciass, Barbera d'Alba Superiore DOC

CharacterTasting notes

Intense ruby red wine with violet hues. It has a persistent perfume, with hints of rose and blackberry. It is a fruity and soft wine, with good intensity and persistence.

Wine & FoodPairing

Barbera goes well with pork, mushrooms, salami, pasta with meat sauce, roasts, game and medium-aged cheeses.

Barbera is the “par excellence” grape of the Piedmont. The grape accounts for around 55% of the wine produced in this region.

This wine – born from a tough, non-fussy grape – is flexible in its acclimation. It has typically a deep ruby color with low tannin and bracing. It also has an high acidity.

Unlike many of the other red grapes in the Piedmont, Barbera has a relatively long hang time on the vine and that imparts a lot of rich, dense flavors to the wine.

Curiously, Barbera was less “respected” than Nebbiolo, and it was therefore shunted into slightly less-desirable locations. Anyway, today Barbera – and its most noble and accurate declination, that is the “Superiore” – won an attentive and demanding public.

As said, Barbera d’Alba Superiore has an high acidity; so you should try to pair it with some rich, fatty foods and dark meats.

Barbera have originated in the hills of Monferrato, in central Piemonte. Maybe from the thirteenth century. Documents from the cathedral of Casale Monferrato between 1246 and 1277 detail leasing agreements of vineyard lands.