Barbera d'Alba "Naunda", Bric Cenciurio
Staff Pick

Barbera d'Alba "Naunda", Bric Cenciurio - 2021

Item # 34978 750mL

This Barbera comes from a very old vineyard planted in 1958 resulting in a profound red wine of incredible complexity. The Bric Cenciurio estate is an historical estate in the heart of the village of Barolo. This old vines Barbera bottling is rare to see these days - the older age adds to the structure of this fuller-styled Barbera. Aromas of dark berries, spice all with pristine balance. A red wine with the potential to age for many years to come.

$31.96/ Single Bottle
$383.52 $345.17/ Case of 12
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Staff Pick Notes

Barbera d'Alba Naunda is a beautiful wine from Piedmont, full of flavors and a bright acidity. The vineyards are planted at 300 meters from the sea level with warm summer days, cool nights, and a lot of sun exposure, the perfect environment for vine growing.This wine is aged for about 15 months in oak and after that it develops in the bottle for additional months. On the nose you can enjoy plums and herbal notes. The palate is very smooth with notes of cherries and a long finish. It's a mature style of Barbera that pairs well with red sauce pasta or with pork dishes. A wine that will not disappoint you!




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:...

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

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