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Rocca Giovanni Barbera D’ Alba

$11.99

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Critic Score
93/100
User Rating
4.8 Stars
Size
750ml
Region
Barbera d'Alba, Italy
Critic Scores & User Ratings are based on an aggregated international Global Wine Score (GWS).
Rocca Giovanni Barbera D’ Alba - Item Code: 07467

Critical Acclaim

93
Wine Spectator
This pure red is velvety, vibrant and long, featuring ample sweet, ripe fruit, with violet, black cherry, blackberry and subtle chocolate flavors that linger on the fresh finish. Drink now through 2025.
90
James Suckling
Lots of raspberry cheesecake, frozen strawberries and ripe stems on this Barbera, intended for early drinking. Round and crunchy with fine tannins and lots of fruit. Straight-up, but attractive. Drink now.
90
Wilfred Wong
COMMENTARY: The 2018 Massolino Barbera d'Alba is an excellent wine. TASTING NOTES: This wine exhibits attractive and bright aromas and flavors of savory spice, earth, and red fruit. Enjoy its freshness with slivered pieces of roast chicken in a mix of romaine and red leaf lettuce. (Tasted: April 8, 2020, San Francisco, CA)

Discover Barbera D' Asti Wines

Barbera d'Asti is a red wine produced in Italy from the Barbera vine. It is grown in the mountainous regions of the provinces of Asti (67 municipalities) and Alexandria (51 municipalities). In 1970, Barbera d'Asti was granted DOC designation, followed by DOCG status in 2008. According to DOCG regulations, a minimum of 90% Barbera grapes must be utilized, with the remainder made up of Freisa, Grignolino, or Dolcetto grapes.

Barbera d'Asti Superiore has been produced since 2000, and the wine must have an alcoholic strength of at least 12.5 percent by volume and be matured for at least 14 months, including 6 months in oak or chestnut barrels. To get a more balanced flavor, several superiore producers refine it in tiny oak barriques. Nizza, Tinella, or Colli Astiani are the sub-zones mentioned on the superiore's label (Asti). The superiore wine has a lot of potential for maturing, and it may easily be matured for ten to twenty years.

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