In the Langhe Barbera has always lived alongside Nebbiolo, taking the less prized slopes and the lower parts of the hills around Alba. The Barbera d'Alba appellation, recognised in 1970, covers some fifty municipalities in the province of Cuneo across the Langhe and Roero, the same territories as Barolo, Barbaresco and Roero.
The regulations require at least 85% Barbera and allow up to 15% Nebbiolo, a trait that sets it apart from Barbera d'Asti, where the grape is almost unblended. The basic version is released young; the Superiore ages for at least twelve months, four of them in wood, and has a minimum alcohol of 12.5 degrees.
The calcareous clay soils of the Langhe and the closeness to Nebbiolo give a darker, more concentrated Barbera than the Asti one: deep ruby colour, aromas of sour cherry, plum and spice, marked acidity and generous alcohol. It stands up to robust dishes: tajarin with ragù, braised meats, Alba-style raw beef, medium-aged cheeses.
