Dante Rivetti Alabarda Barbera d'Alba 1997
Family and land. Roots of plants but also of people. Those of the Roman gens Naevia who gave the name to the town of Neive, but also those of the Rivetti family who has lived and worked in Neive since the mid-1800s. First 'Pinin' then Dante. The latter, from the second half of the 70s, leads the family winery which from this moment on will take the name of Dante Rivetti. The question of label for the Bricco Neive company does not stop at the name to be imprinted on the bottles, but at the duty to supply, thanks to its wines, full expressiveness to the classic vines of Piedmont. Clusters that are at home here, but which are even more so for Rivets than ever, since they are grown right next to the same farmhouse where the family lives. For the Dante Rivetti winery, living wine does not only mean producing it.
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.
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.