From: Piedmont, Italy
Varietal: Barbera
Taste & Critical Acclaim: This presents an intense ruby-red hue. The subtle oak aging has enhanced its complexity, striking a balance that allows the wine's inherent fruitiness to shine through. A bouquet of ripe fruits greets the nose, with black currant, raspberry, and black cherry complemented by light floral hints. Spice, black pepper, and tobacco notes weave through the aromatic profile.
The wine is medium-bodied on the palate, showcasing a splendid balance that marries its fruity and savory characteristics. The ripe fruits detected on the nose persist in taste, enveloped by the wine's expressive and balanced nature. The acidity characteristic of Barbera grapes imbues this wine with a lively finish. This red is ready to drink now but will continue to age nicely for several years. Sultry, sexy, and insanely delicious. The focus and tension in this bottle is commendable, and you’ll want another glass before you know it.
“Dark raspberries, cocoa and orange peel on the nose. Silky and plummy yet with focus and tension, a medium to full body, and very fine tannins.”
91 points from James Suckling
Pairing: Barbera's characteristic notes make it an ideal match for rich, tomato-based pasta dishes, whose acidity cuts through the richness and balances the flavors beautifully. Its medium body and lively finish also pair splendidly with grilled meats, from succulent pork ribs to flavorful sausages, enhancing the charred, smoky notes of the barbecue. We usually skew toward this end of the spectrum for pairings, and some of our favorites include pairing this with pepperoni and mushroom pizza, ravioli, and sausages served over polenta — especially for a crowd (see the recipe below). For a cheese pairing, opt for aged varieties such as Parmigiano-Reggiano or Pecorino, where the wine's fruit-forward profile and acidity contrast the salty, nutty flavors of the cheese. Vegetarian options like mushroom risotto or eggplant Parmesan shine alongside Barbera d'Alba, as the wine's bright acidity and fruit notes elevate these dishes' earthy, umami-rich components.
Polenta and Sausages for a Crowd (Polenta Alla Spianatora)
By David Tanis
About. Giacosa Fratelli is a notable winery in the Piedmont region of Italy, renowned for its production of traditional Piedmontese wines, including Barolo and Barbaresco. The winery's history is deeply intertwined with the Giacosa family, who have been instrumental in developing and preserving traditional winemaking techniques in the region.
The history of Giacosa Fratelli dates back to the late 19th century when the Giacosa brothers founded the winery in the Langhe area, a region famous for its winemaking tradition and the quality of its Nebbiolo grapes. Over the years, the winery has focused on producing high-quality wines that reflect the terroir and the region's unique characteristics.
Bruno Giacosa, one of the most respected figures in Piedmontese winemaking, was particularly influential. Although Bruno operated his own winery, the Azienda Agricola Falletto di Bruno Giacosa, separate from Giacosa Fratelli, his reputation and winemaking philosophy have been associated with the Giacosa legacy. Bruno Giacosa was known for his meticulous vineyard selection and traditional winemaking approach, producing some of the most acclaimed Barolo and Barbaresco wines.
In the late 1890s, Giuseppe, the sole brother among the four to cultivate the land, laid the foundation of a lasting legacy, a passion subsequently embraced by his son, Leone. Together, they dedicated themselves to nurturing Nebbiolo, Barbera, and Dolcetto vines at their estate in Neive. From the 1960s onward, strategic expansions into the esteemed Barolo and Barbaresco regions broadened their wine range. Presently, under the stewardship of cousins Maurizio and Paolo, the estate spans 50 hectares and boasts an annual production of 800,000 bottles.
Barbera d'Alba Bussia refers to wines made from the Barbera grape variety that are specifically grown in the Bussia sub-zone of the Barolo area, located within the Piedmont region of Italy. While Bussia is more famously known for its exceptional Barolo wines produced from the Nebbiolo grape, the area also yields high-quality Barbera grapes, leading to wines that can showcase a unique expression of the Barbera variety influenced by the prestigious terroir of Bussia.
The Bussia sub-zone is located in the commune of Monforte d'Alba within the Barolo region of Piedmont, Italy. The vineyards are south-east oriented with guyot cultivation. The organically farmed vineyards are planted in soils of marine sedimentation and muddy currents on calcareous marl and sandstone, rich in iron. These soils facilitate excellent drainage, ensuring the grape vines are stressed enough to produce grapes of concentrated flavors and aromas. The microclimate of Bussia is influenced by its positioning within the Langhe hills, where the vineyards benefit from a mix of continental and Mediterranean influences. This unique climate provides warm, sunny days and cool evenings during the crucial ripening months. Bussia experiences humidity and fog, especially in the mornings during the growing season. This fog plays a role in the slow ripening of the grapes, allowing for the gradual development of complex flavors and aromas essential for the slow and steady development of the Barbera grape's signature profile and tannins.
