Bera Barbera D'alba 2023
Across the Tanaro river, Barbera d’Alba thrives on Astiane sand-rich soils, giving the wines sapidity and early drinkability—qualities reflected in the soft slopes of Neviglie and Bera’s Barbera d’Alba. This wine shows darker fruit, lower acidity and a formidable structure reminiscent of Serralunga d’Alba, pairing perfectly with braised rabbit and olives. The grapes, harvested from east-, south- and west-facing slopes at the end of September, were destemmed, crushed and fermented for a week before being racked and stored in tank until Summer for malolactic conversion. Afterward, it was bottle-aged for six months. Its deep ruby colour matches aromas and flavours of blackberry, sweet blackcurrant, black olive tapenade, charred meat and liquorice, supported by fine, juicy tannins and a long, moreish finish.
Original: $27.11
-70%$27.11
$8.13Bera Barbera D'alba 2023
Across the Tanaro river, Barbera d’Alba thrives on Astiane sand-rich soils, giving the wines sapidity and early drinkability—qualities reflected in the soft slopes of Neviglie and Bera’s Barbera d’Alba. This wine shows darker fruit, lower acidity and a formidable structure reminiscent of Serralunga d’Alba, pairing perfectly with braised rabbit and olives. The grapes, harvested from east-, south- and west-facing slopes at the end of September, were destemmed, crushed and fermented for a week before being racked and stored in tank until Summer for malolactic conversion. Afterward, it was bottle-aged for six months. Its deep ruby colour matches aromas and flavours of blackberry, sweet blackcurrant, black olive tapenade, charred meat and liquorice, supported by fine, juicy tannins and a long, moreish finish.
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Description
Across the Tanaro river, Barbera d’Alba thrives on Astiane sand-rich soils, giving the wines sapidity and early drinkability—qualities reflected in the soft slopes of Neviglie and Bera’s Barbera d’Alba. This wine shows darker fruit, lower acidity and a formidable structure reminiscent of Serralunga d’Alba, pairing perfectly with braised rabbit and olives. The grapes, harvested from east-, south- and west-facing slopes at the end of September, were destemmed, crushed and fermented for a week before being racked and stored in tank until Summer for malolactic conversion. Afterward, it was bottle-aged for six months. Its deep ruby colour matches aromas and flavours of blackberry, sweet blackcurrant, black olive tapenade, charred meat and liquorice, supported by fine, juicy tannins and a long, moreish finish.
