The harvest is from the third week of September to the beginning of October. Traditional vinification lasting 12-15 days with spontaneous fermentation in certain vintages. This wine expresses the Piedmontese tradition of the Barbera wine-making. Thanks to the aging in oak barrels and partially in French barriques, it develops an intense ruby-red hue. The bouquet is a combination of ethereal fruity and spicy aromas. This wine drinks beautifully now and shows an elegant austerity with intense fruit aromas and a winning harmony, full-bodied palate, warm, with soft tannins and good persistence.

Alessandro Garetto took over running these vineyards in Agliano Terme when his father died suddenly in 1997. Though he hadn’t planned to get involved in the business so rapidly the young Garetto got stuck in and has been rapidly improving his wines but also doing his damnedest to improve the profile of Barbera d’Asti as well. He is a member of the Radici Piedmontesi, (though we’ve probably spelt that wrong) a group of independent small growers who are looking to produce wines that exemplify the character of the grapes and the land they come from. Alessandro concentrates on Barbera, it takes up 80% of his production. His is a funky dresser and his wines have both his panache and his vivacity.

We also ought to mention that as far as we are concerned Barbera of quality comes from Asti. Good red grape vineyard sites in Alba are given over to Nebbiolo whilst in Asti Barbera gets the best slots. Stands to reason that the Barbera is better there. But let’s just whisper it to our friends over the road in Alba.