Alba wine: the everyday and the serious reds of the Langhe
Alba sits at the centre of Piedmont wine country, and its name turns up on more labels than any other town in the Langhe. This collection gathers the Alba family of appellations: Barbera d'Alba, Dolcetto d'Alba and Nebbiolo d'Alba, plus Barolo from the communes of Serralunga d'Alba and Monforte d'Alba.
The producers are names you know from Barolo and Barbaresco: Giacomo Conterno, Massolino, Luciano Sandrone, Vietti, Elio Grasso, Cavallotto, Oddero, G.D. Vajra, Bruno Giacosa and Roagna.
Barbera d'Alba: bright acidity, dark fruit and real structure
Barbera d'Alba must be at least 85% Barbera, with up to 15% Nebbiolo allowed in the blend. Compared with its cousin from Asti, the Alba version tends to carry more acidity and a little more tannin, with darker fruit and a floral, violet edge. A Superiore label means the wine has aged at least 12 months, including four months in wood, before release.
Giacomo Conterno makes two single-vineyard Barberas from Serralunga d'Alba: Francia, from the estate's Cascina Francia, and Cerretta, from a clay-rich holding the family first bottled with the 2009 vintage. La Spinetta's Gallina, Cavallotto's Vigna del Cuculo and Chiara Boschis' Superiore from E. Pira & Figli are other single-site bottlings worth knowing.
Dolcetto d'Alba and Nebbiolo d'Alba, two different kinds of pleasure
Dolcetto d'Alba has been a DOC since 6 July 1974 and is made from 100% Dolcetto, grown across 36 communes around Alba. Despite the name ("little sweet one"), it is a dry red: soft in acidity, juicy with black cherry and liquorice, often finishing on a bitter almond note. It is at its best in its first two or three years. Look for Vietti's Trevie, Roagna, Elio Grasso, Sottimano's Bric del Salto and Roberto Voerzio's Priavino.
Nebbiolo d'Alba, a DOC since 1970, is 100% Nebbiolo and must age 12 months before release (18 months, six in wood, for Superiore). Much of it grows north of the Tanaro in the Roero hills, where sandier soils give a softer, more perfumed Nebbiolo that is approachable earlier than Barolo. The steep, sandy Valmaggiore hill in Vezza d'Alba is the classic site, bottled here by Sandrone, Marengo and Orlando Abrigo.
Barolo from Serralunga d'Alba and Monforte d'Alba
On the eastern side of the Barolo zone, Serralunga d'Alba and Monforte d'Alba sit on older Serravallian soils (once called Helvetian) of compressed sandstone and limestone. They are less fertile, and they give deeper colour, firmer tannins and slower-maturing wines. Serralunga has the most limestone of all and makes the firmest Barolo. Massolino's Vigna Rionda Riserva, first made in 1982 and released only in its sixth year, is the benchmark. Ettore Germano, Angelo Negro, Fontanafredda, Cascina Sot and Vite Colte bottle commune-level Barolo from both villages.
Frequently asked questions about Alba wine
What is Barbera d'Alba?
A red wine from the hills around Alba made from at least 85% Barbera, with up to 15% Nebbiolo permitted. It pairs bright acidity with dark cherry fruit, which makes it one of the most food-friendly reds in Piedmont.
What is the difference between Barbera d'Asti and Barbera d'Alba?
Barbera d'Asti tends to be a little softer in acidity and higher in alcohol. Barbera d'Alba is usually more acidic and more tannic, with darker fruit and floral notes.
What is Dolcetto d'Alba wine like?
Dry, supple and fruity, with black cherry, liquorice and a bitter almond finish. Acidity is gentle, so it works with pizza, pasta with meat sauce and roast chicken, and it is best drunk young.
Is Nebbiolo d'Alba the same as Barolo?
Both are 100% Nebbiolo, but Nebbiolo d'Alba covers a wider area, including the sandy Roero hills, and needs only 12 months of ageing. It is usually lighter, more fragrant and ready sooner.
What does Superiore mean on Barbera d'Alba?
A Barbera d'Alba Superiore has at least 12.5% alcohol and at least 12 months of ageing, including four months in wood, before it can be sold.