Barbera d'Alba, Produttori di Govone
Staff Pick

Barbera d'Alba, Produttori di Govone - 2019

Item # 20890 750mL
$12.96/ Single Bottle
You Save 10%
$155.52 $139.97/ Case of 12
Grape Variety

Tasting Notes

An unoaked Barbera d'Alba that's meant for early drinking. The type of red wine that has fresh acidity and ample fruit and tannins to work really well at the table be it pizza or pasta.

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Staff Pick Notes

Barbera is a grape that can exhibit so many different flavors. This expression in particular speaks to exactly what I look for in a wine: tons of flavor, minimal tannins, and plenty of versatility. The fact that this is unoaked allows the ripe red fruit to come through. The light tannins make it easy to drink on its own or paired with a wide array of foods. It's a bottle I turn to frequently and, from tomato based pasta dishes to heavy meat plates, it hasn't failed me yet.

- DF

Pairing Advice

Pizza with Fresh Mozzarella, Tomato Sauce, Sweet Italian Sausage and Arugula

Who doesn't love this combination?

Here's why it works:

The combination of cheese and sausage on this pizza can make it feel a little heavy (deliciously so, but still…). Serving it alongside a red wine that has some tannin to it, like this Barbera d’Alba cleans your palate right up. The pizza will make the wine feel lighter and more graceful, and your food won't seem quite so rich. So help yourself to a second slice!

Astor's Glossary of Terms


The most famous grape in Piedmont is the noble Nebbiolo, which makes the long-lived Barolo and Barbaresco. There are plenty of Nebbiolo-based wines that are quite enjoyable in their youth, however, often produced in smaller, lesser-known regions such as Ghemme or Gattinara. Several other Piedmontese grapes make striking and delicious wines: Pelaverga produces light-colored reds with distinctive...

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Barbera is grown all over Italy, but the best examples of this red grape come from Piedmont, where it is made into all manner of wines - from easy-drinking quaffers to serious, cellar-worthy bottlings. Wherever they fall on the spectrum of stodginess, however, they are generally ruby-colored, full-bodied, and highly acidic, with remarkably low levels of tannins. The areas that are most strongly...

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