Barbera d’Alba Tardòc DOC

Vineyard and terroir

Barbera comes from selected vineyards in the hills around Alba. Individual sites are chosen for their geological characteristics and sun exposure. The vines are Guyot trained and yield approximately 60 hl/ha.

Grapes

Barbera.

Vinification

The grapes are harvested by hand, destemmed and gently crushed. Alcoholic fermentation takes place in temperature-controlled stainless-steel tanks. Skin contact lasts 7–10 days according to the vintage, producing an aromatic style. Malolactic fermentation follows immediately after racking.

Ageing

A very short period in wood allows the fruit to meld with Barbera’s high acidity and soft tannins. The wine is ready to drink in the spring following harvest and is at its best during its first three years.

Technical data

Alcohol: 12.5–13.5% vol., depending on the vintage.

Tasting profile

Ruby red with purple highlights. Pronounced red-fruit, mixed-berry and jam aromas lead to a fresh, approachable palate shaped by Barbera’s characteristic acidity. The defining impression is harmony.

Serving and pairing

Serve at 18°C. An everyday, versatile wine for starters, full-flavoured pasta and rice dishes, and mildly flavoured meat dishes.

Label / history

Barbera has long been cultivated in the Langhe. Tardòc is a playful, youthful interpretation of this tradition. Its Piedmontese name means both “silly” and “tipsy,” evoking carefree moments when imagination takes precedence over reality.