Barbera d’Alba Pajena DOC

Vineyard and terroir

The Barbera comes from sustainably farmed vineyards in Canale, Priocca, Govone and Santa Vittoria. The vines are 15–30 years old, trained to Guyot and planted on sandy-loamy soils with southern and southwestern exposures. Yield is 9,000 kg/ha, and the grapes are harvested entirely by hand.

Grapes

100% Barbera. Paolo Giacosa is the winemaker.

Vinification

Whole bunches are manually selected on a vibrating table and chilled with carbonic snow, limiting oxidation and considerably reducing the need for sulphur. After destemming, the berries undergo a second manual selection on another vibrating table and are then gently crushed. Screw conveyors are excluded throughout grape handling to minimize mechanical stress.

The must is chilled before fermentation in temperature-controlled stainless-steel vats. Maceration lasts more than 18 days and includes délestage.

Ageing

Ageing takes place in medium-sized oak casks holding 2,500–4,000 L. Two different durations are published for the 2022 wine: 14 months on the wine page and 8 months in the technical sheet.

Technical data

The 2022 wine is identified as Barbera d’Alba DOC on the main page and as Barbera d’Alba DOC Superiore in its technical sheet. Alcohol is likewise reported differently: 13.5% vol on the page and 14% vol in the sheet.

Tasting profile

Deep ruby red with characteristic purple reflections. The broad, vinous aroma combines violet, cherry, redcurrant, plum and spice. The palate is notably fresh and velvety, with medium-to-full body, a fine texture and supple, silky acidity rounded by oak ageing. Its style balances pronounced fruit with acidity, body and minerality.

Serving and pairing

Serve at 16–18 °C. Pair with pasta, risotto, roasted meats, cheeses or salami. Cellaring potential is 4–6 years.

Vintage notes

The 2022 growing season was among the hottest and driest recorded. A mild winter with exceptionally low precipitation was followed by more than 180 days without significant rain. By July, the vines had adapted to restricted water availability by producing smaller clusters. Harvest began early with grapes intended for sparkling wine, followed by white varieties; Nebbiolo picking started around mid-September. The grapes were healthy and of notably high quality, although yields per hectare were lower.