Oddero has been making wine in the Langhe since the 1870s, and their Barbera comes from the same hills that made Barolo famous. The Supreiore bottling is a selection from older vines, which gives Barbera the depth it often lacks in everyday versions.
- Barbera, Piedmont's everyday grape with a serious side.
- Barbera d'Alba, the appellation around the town of Alba.
- 2018, a warm vintage that gave ripe fruit and good acidity.
- 14% ABV, medium body, medium tannin, high acidity.
- Dry, with black cherry, plum, baking spice and dried herbs.
How it is made
Barbera is a grape that keeps its acidity even in hot years, which is why it has been planted across Piedmont for centuries. The Supreiore is a selection from the estate's best sites, and the wine sees time in oak to round out the structure. It is a red built for the table, not for the cellar.
How it tastes
Black cherry and plum lead the way, with baking spice and dried herbs underneath. The acidity is high and bright, cutting through the fruit and keeping the wine fresh. Tannins are medium and fine, giving the wine a gentle grip on the finish.
Where it comes from
The Langhe hills around Alba are home to some of Italy's most important red wines. Barbera d'Alba is the appellation for Barbera grown in this zone, and it is often the wine that locals drink every day. The grape is naturally high in acid and low in tannin, which is why it works so well with food.
Good to know
Barbera was once the most planted grape in Piedmont, and it is still the workhorse of the region. Unlike Nebbiolo, which can take decades to soften, Barbera is approachable young but can also age well in good vintages. Oddero is one of the historic families of La Morra, and their wines are known for their traditional style.
