Barbera d'Alba Superiore, Gigi Bianco
Staff Pick

Barbera d'Alba Superiore, Gigi Bianco - 2017

Item # 28776 750mL

Barbera wines are musts in every household, but not all have the substance to go the distance in the cellar. This comes from vines planted in areas typically reserved for Nebbiolo. From the family-run winery, Gigi Bianco, which is located just beneath the iconic tower of Barbaresco. A fine choice for grilled meats.

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Staff Pick Notes

Barbera is often overshadowed by Nebbiolo, Piedmont's marquee grape, and yet its wines have been a source of pleasure time and time again. It makes high-acid, low-tannin wines, which means they don't need a decade to become approachable (although some age beautifully) and are incredibly versatile at the table. In the hands of a top-quality producer like Gigi Bianco, you see just how fantastic Barbera can be. Based in Barbaresco, this small family winery has been in business since 1870 and is now run by Susanna Bianco and her husband Salvatore, who take a natural approach to winemaking (organic/natural yeast). Their Barbera shows enticing red fruit and leather aromas and it's bright, fresh, and juicy with notes of red fruit (sour cherry, red currant), and earthy plums. It's a star in its own right.

- ALM

Glossary

Piedmont

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 notes of strawberry, cherry, and pink peppercorn. The red Freisa is vinified in a variety of styles:...

Read more about Piedmont

Barbera

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 associated with Barbera (for good reason) are the Alba and Asti DOCs, which consistently produce...

Read more about Barbera

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