Fratelli Alessandria
Barbera d'Alba 2025
| Denomination | DOC Barbera d'Alba |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Barbera |
| Aging | Ageing for 5–7 months in steel and/or concrete tanks, followed by at least 1–2 months in bottle. |
- Name: Barbera delle Colline d’Alba 2025 red wine from 100% Barbera grapes
- Origin: Verduno, Neirane and Cristiani vineyards at 250–400 metres, west-facing exposure
- Vinification: Fermentation and maceration in stainless steel for 6–8 days at 25–27 °C
- Ageing: 5–7 months in stainless steel or concrete, followed by 1–2 months in the bottle
- Profile: Fresh, fragrant and fruity red; ageing potential in the cellar of 3–4 years
Description
What type of wine it is
Fratelli Alessandria’s Barbera d’Alba is a red wine that reflects the energy of Piedmont. Produced exclusively with Barbera grapes and aged in steel and concrete, it expresses the authentic character of the denomination and the Verduno territory. The sensory profile is fresh and fragrant, offering a smooth yet well-structured sip. Thanks to its vitality, it maintains a fruity flavour and boasts a solid capacity for evolution during its first years of ageing.
Where it comes from
The grapes come from the sunny vineyards of Verduno, particularly from the west-facing slopes of Neirane and Cristiani, situated between 250 and 400 metres above sea level. The vines, cultivated using the Guyot system, grow on calcareous soil tending towards silty. This specific geological conformation instils a great expressive richness and a distinct territorial imprint in the grapes, highlighting the work that Fratelli Alessandria has been carrying out with dedication since 1968.
How it is produced
Hand-harvesting takes place in the first half of October. In the cellar, fermentation and maceration in steel take place at a controlled temperature for about a week, allowing for the precise extraction of colour and aromatic components. The wine then matures in concrete tanks and steel for five to seven months, preserving the freshness of the fruit intact. A final ageing period ensures the complete harmony of the structural components before it is released to the market.
History and curiosities
Produced since 1968, the Barbera d’Alba DOC by Fratelli Alessandria is an authentic symbol of Verduno's tradition.
Tasting notes
Perfume
Color
Serve at:
16 - 18 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1870
- Oenologist: Franco Alessandria
- Bottles produced: 90.000
- Hectares: 15
Gian Battista, his wife Flavia, brother Alessandro and son Vittore are the proud custodians of the family’s winemaking tradition and passion, which date back over a century, and represent the seventh and eighth generations of winemakers (the first three generations as Fratelli Dabbene and then as Fratelli Alessandria following a marriage which took place in around 1870).
The winery vinifies only estate grown grapes and has maintained a family dimension. These qualities make it possible to establish a direct and "personal" relationship with the individual vineyards and barrels, an invisible but important connection that we hope will reach and inspire consumers when they drink our wines. Read more
| Name | Fratelli Alessandria Barbera d'Alba 2025 |
|---|---|
| Type | Red still |
| Denomination | Barbera d'Alba DOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Barbera |
| Country | Italy |
| Region | Piedmont |
| Vendor | Fratelli Alessandria |
| Story | History and curiosities Produced since 1968, the Barbera d’Alba DOC by Fratelli Alessandria is an authentic symbol of Verduno's tradition. |
| Origin | Neirane and Cristiani |
| Soil composition | Medium-textured calcareous soil, tending towards silty. |
| Cultivation system | Guyot system |
| Plants per hectare | 4,500 |
| Harvest | First half of October |
| Fermentation temperature | 25–27 °C |
| Fermentation | 6–8 days |
| Production technique | Fermentation and maceration in stainless steel tanks at a controlled temperature; ageing in stainless steel and/or concrete tanks, followed by ageing in the bottle. |
| Wine making | Fermentation and maceration in stainless steel tanks at a controlled temperature of 25–27 °C for 6–8 days. |
| Aging | Ageing for 5–7 months in steel and/or concrete tanks, followed by at least 1–2 months in bottle. |
| Allergens | Contains sulphites |