Winemaker Notes
From small parcels in the Serraboella vineyard in Neive. 350 meters elevation. Clay soil. Southeast-facing. Vine aged 25 years. Fermentation and maceration over 8-12 days in steel vats at controlled temperatures with indigenous yeasts. Aged for 18 months, partly in large cask and partly in second and third passage tonneaux. Bottling first produced in 1964. Average production 800 cases per year.
Professional Ratings
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Vinous
The 2021 Barbera d'Alba Vigna Serraboella is a rich, sumptuous wine. Succulent dark red/purplish fruit, lavender, rose petal, spice and mocha are all beautifully amplified. The aromatics are a bit high-toned, but there is enough fruit to balance things out. The 2021 spent 18 months in tonneaux and cask.
Friendly and approachable, Barbera produces wines in a wide range of styles, from youthful, fresh and fruity to serious, structured and age-worthy. Piedmont is the most famous source of Barbera; those from Asti and Alba garner the most praise. Barbera actually can adapt to many climates and enjoys success in some New World regions. Somm Secret—In the past it wasn’t common or even accepted to age Barbera in oak but today both styles—oaked and unoaked—abound and in fact most Piedmontese producers today produce both styles.
An historic village situated right in between the famous regions of Barolo and Barbaresco, Alba is also the name for the larger wine region surrounding the village.
In a sense, “Alba” is a catch-all phrase, and includes the declassified Nebbiolo wines made in Barolo and Barbaresco, as well as the Nebbiolo grown just outside of these regions’ borders. In fact, Nebbiolo d’Alba is a softer, less tannic and more fruit-forward wine ready to drink within just a couple years of bottling. It is a great place to start if you want to begin to understand the grape. Likewise, the even broader category of Langhe Nebbiolo offers approachable and value-driven options as well.
Barbera, planted alongside Nebbiolo in the surrounding hills, and referred to as Barbera d’Alba, takes on a more powerful and concentrated personality compared to its counterparts in Asti.
Dolcetto is ubiquitous here and, known as Dolcetto d'Alba, can be found casually served alongside antipasti on the tables of Alba’s cafes and wine bars.
Not surprisingly, given its location, Alba is recognized as one of Italy’s premiere culinary destinations and is the home of the fall truffle fair, which attracts visitors from worldwide every year.