Barbera d'Alba DOC

A Barbera with real weight: rich in substance, dark-fruited and with a production process that gives this often underestimated Piedmont classic a clear profile.

Cordero di Montezemolo is one of the traditional estates in La Morra, in the heart of the Langhe region—known primarily for its Barolo vineyards, but also for its Barbera, which is far more than just an everyday wine. The vines grow on typical Tortonian limestone marl, which gives the wine its characteristic acidity.

After fermentation, the wine matures for 5–6 months in oak barrels. This is evident on the nose: blackberry and dark plum mingle with vanilla, clove, and a hint of licorice, with a subtle undertone of dark chocolate. On the palate, warm, soft tannins, full body, and firmly integrated varietal acidity. The finish is long and slightly spicy.

• Dishes: Braised beef, venison ragù, mature pecorino cheese, pizzoccheri
• Temperature: 16–18 °C
• Drinking window: now until 2028