Riconoscimenti

A medium-bodied barbera with crushed berries, spices, roses and hints of soil. Creamy tannins. Excellent length and texture. Drink now.

Opening to a darkly concentrated appearance, the 2020 Barbera d'Alba is layered with soft fruit, preserved blackberry and dark plummy jam. The wine is softly textured and rich with a point of bright acidity on the close. The wine’s related texture could pair with crunchy food like veal steaks fried in a bread-crumb batter.

This concentrated red is rounded out with a deft touch of oak, boasting black cherry, plum and earth flavors. Firm, remaining a bit rigid on the finish. Drink now through 2025. 5,000 cases made, 2,000 cases imported.

This is bright and focused, exuding blackberry, black cherry and violet flavors. Balanced and firm on the long, fruit- and earth-tinged aftertaste. Drink now through 2025. 6,000 cases made, 3,204 cases imported.

A soft, fruity red with raspberry, berry and citrus undertones. Medium body, round tannins and a fruity finish. Drink now.

This is a dense and beautiful barbera with plums and dark chocolate. Full body, firm tannins and a savory finish. Delicious. Drink now.

Here is an easy value wine to pair with cold cuts or pasta with meat sauce. The 2017 Barbera d’Alba is a thick and darkly saturated expression that has the acidity and the inner power to cut through the fats in those foods. Pio Cesare does a great job across its line of wines, but it shows a particularly deft hand with their lower-end wines like this food-friendly Barbera d’Alba.

Taut, showcasing violet, blackberry, black currant and black pepper flavors on a sinewy texture. The light tannins are a touch drying, but fatty foods such as salumi might help. Drink now through 2023. 6,000 cases made, 3,204 cases imported.

Drinking window: 2018 – 2023 The 2016 Barbera d’Alba is pliant, supple and absolutely delicious. Sweet red cherry/plum fruit is nicely pushed forward in this racy, perfumed Barbera. In 2016, the Barbera is a bit less exuberant than it has been in previous years, but it is nevertheless quite tasty.