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Francesco Borgogno Barbera d'Alba 2012

Barbera from Alba, Piedmont, Italy
    13.5% ABV
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    13.5% ABV

    Winemaker Notes

    Barbera is a good red wine that has grown in importance over the years, it's a "peppy" wine with a robust structure and it is one of a most characteristic Piedmont vine.

    Critical Acclaim

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    Francesco Borgogno

    Francesco Borgogno

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    Francesco Borgogno, Italy
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    This classic family-run wine estate is located in the eloquently symbolic region of Barolo, right at the interface between Barolo’s historic Cannubi hill and La Morra’s Brunate. Founded in the early 1930s and still family run today.

    We make wine produced exclusively from grapes coming from our own vineyards that lie in one of the best positions of La Morra: “cru” Brunate. Our family has used its experience towards obtaining high quality wines while respecting tradition and environment fully. Our work has always been based on few and simple production rules, keeping all the traditional passages that render our wines genuine and unchanged.

    The emotional attachment to this land and to these vineyards has been handed down from father to son. Today, Francesco Borgogno’s sons (Giancarlo and Claudio) direct the winery, flanked by Claudio’s wife Silvia.

    Together they check every step in the production of their wine starting with the vineyards and following with the winemaking and the care of the cellar.

    Image for Alba content section

    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.

    Image for Barbera content section

    Friendly, approachable and full of juicy red fruit, 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, but it is also planted in a few nearby Italian provinces and remains one of the most widely planted varieties in the country. Barbera actually can adapt to many climates and enjoys success in California—particularly in the Sierra Foothills—and some southern hemisphere wine regions.

    In the Glass

    Barbera is typically marked by flavors of red cherry, raspberry or blackberry and backed by a signature zingy acidity. Warmer sites produce Barberas with intensely ripe fruit and complex notes of cocoa, savory spice, anise and nutmeg. Cooler sites will produce a lighter Barbera with more finesse and intriguing notes of cranberry, graphite, smoke, lavender and violet.

    Perfect Pairings

    Barbera’s prominent acidity makes it a natural match with tomato-based dishes, making it an easy pairing with a wide array of Italian cuisine. It works just as well with lighter red meat dishes, hamburgers or barbecue.

    Sommelier Secret

    In the past it wasn’t common or even accepted to age Barbera in oak but today both styles—oaked and unoaked—abound, at least in Piedmont. In fact, many Piemontese producers today still make a deliciously pure, fruity and unoaked version, intended for earlier consumption. The wine world didn't realize Barbera's potential until the work of Giacomo Bologna in Asti in the 1960s. His debut of the barrique-aged Barbera called Bricco dell’Uccellone revealed this grape's true potential. Many of the better bottlings of Piemontese Barbera can age gracefully for 10-15 years or more.

    RVLTS102212_2012 Item# 142047