Altare Elio
Barbera d'Alba 2025
| Denomination | DOC Barbera d'Alba |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Barbera |
| Aging | Brief passage in used French barriques for 5 months. |
- Name and vintage: Barbera d’Alba DOC 2025, still red wine produced by Altare Elio
- Origin and soil: From La Morra, Piedmont, calcareous and sandy soils, east-facing exposure
- Vinification: 3-4 days maceration in rotofermenter at controlled temperature
- Ageing: 5 months in used barriques to enhance smoothness while preserving the fruit
- Profile and pairings: Notes of blackberry and sweet spices, suitable for cured meats, cheeses, meats and pizza
Description
What kind of wine it is
Elio Altare's Barbera d’Alba is a still red wine that precisely expresses the authentic character of Piedmontese Barbera grapes. In the glass, it displays a deep and intense dark purple colour, hinting at an aromatic profile defined by notes of blackberry and sweet spices. On the palate, it is warm, full and smooth, supported by a balanced acidity that gives vibrancy and fluidity to the sip. The tasting concludes with a persistent finish of red fruits, making this red ideal for elegantly accompanying the intense flavours of any meal.
Where it comes from
This wine originates from the La Morra area in Piedmont, a region highly suited to the production of Barbera d’Alba. The vineyards benefit from an east and north-east exposure, a climatic factor ideal for the proper ripening of the grapes. The vines sink their roots into calcareous and sandy soils, a geological composition that helps define the structure and finesse of the wine. This hilly environment gives the Barbera d’Alba a distinctive freshness and a well-defined, recognisable territorial character.
How it is produced
The process begins with a temperature-controlled maceration in a rotofermenter for three or four days, a technique used to extract colour and varietal aromas from the skins. Afterwards, the wine matures for five months in used French barrels, a stage that enhances its overall smoothness while preserving the integrity of the original fruit. It is recommended to aerate the wine for about an hour before serving. This profile encourages a harmonious pairing with cured meats, cheeses, veal, pork or beef, and it is also excellent when served alongside pizza.
History and Curiosities
The Altare Elio Barbera d’Alba 2025 is an authentic expression of the La Morra terroir in Piedmont. Produced from grapes grown on calcareous and sandy soils, this still red wine is the result of meticulous artisanal craftsmanship, involving a brief maceration in a rotofermenter at controlled temperature. The subsequent five-month ageing in used French barriques preserves the intensity of the red fruit. This careful process delivers an elegant, warm and smooth sip, enhanced by a balanced acidity that brings out the intense flavours of every dish.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1948
- Oenologist: Elio Altare
- Bottles produced: 90.000
- Hectares: 12
Elio, as energetic and bubbly as 40 years ago, supervises all the activities, but lately has been focusing as well on some challenging new projects, including winemaking in Cinqueterre, Liguria; restoring an old abandoned village in Castelmagno (in the mountains between Piemonte and France); cheesemaking in Castelmagno; growing medicinal herbs; making sparkling wine in the higher Langa hills with an old obscure indigenous variety called "Liseiret;" growing organic vegetables and fruits…our family will never run out of ideas and work! Read more
| Name | Altare Elio Barbera d'Alba 2025 |
|---|---|
| Type | Red still |
| Denomination | Barbera d'Alba DOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Barbera |
| Country | Italy |
| Region | Piedmont |
| Vendor | Altare Elio |
| Story | History and Curiosities The Altare Elio Barbera d’Alba 2025 is an authentic expression of the La Morra terroir in Piedmont. Produced from grapes grown on calcareous and sandy soils, this still red wine is the result of meticulous artisanal craftsmanship, involving a brief maceration in a rotofermenter at controlled temperature. The subsequent five-month ageing in used French barriques preserves the intensity of the red fruit. This careful process delivers an elegant, warm and smooth sip, enhanced by a balanced acidity that brings out the intense flavours of every dish. |
| Origin | La Morra |
| Climate | Exposure: east, north-east |
| Soil composition | Calcareo in alcune parti, ma anche sabbioso. |
| Fermentation | 3/4 days |
| Production technique | Maceration with the skins in a temperature-controlled rotofermenter for 3/4 days; short passage in used French barriques for 5 months. |
| Wine making | Maceration on the skins in a temperature-controlled rotofermenter for 3/4 days. |
| Aging | Brief passage in used French barriques for 5 months. |
| Allergens | Contains sulphites |