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Barbera d'Asti & d'Alba
Piedmont, Italy
redDeep ruby
Juicy, high-acid, low-tannin everyday Piedmont red.
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Line up two to four wines the way you'd say them. The guide covers 127 appellations and styles, and spelling doesn't need to be perfect.
Barbera d'Asti & d'Alba and Chianti Classico side by side: structure on the WSET scale, grapes, aromas, drinking window, typical UK price and what to eat with each.
Juicy, high-acid, low-tannin everyday Piedmont red.
Savoury and food-friendly: tart cherry, herbs and grippy tannin.
The shape of each wine, then each measure on the WSET scale.
Chianti Classico has noticeably firmer tannins than Barbera d'Asti & d'Alba.
Barbera d'Asti & d'Alba: Barbera
Chianti Classico: Sangiovese (at least 80%), with Canaiolo, Colorino or Merlot
| Barbera d'Asti & d'Alba | Chianti Classico | |
|---|---|---|
| Grapes | Barbera | Sangiovese (at least 80%), with Canaiolo, Colorino or Merlot |
| Climate | Continental | Warm Mediterranean with cool hill sites |
| Soil | Calcareous marl and sand | Galestro (flaky schist) and alberese (limestone) |
| Classification | DOCG (Asti) / DOC (Alba) | DOCG: Annata, Riserva, Gran Selezione |
| Drinking window | 2–10 years | 3–15 years |
| Typical price | £12–£35 | £12–£45 |
| Food | Pizza, salumi, tomato pasta | Tomato-based pasta, bistecca alla fiorentina, pecorino |
| Producers to know | Braida, Vietti, G.D. Vajra | Fontodi, Castello di Ama, Fèlsina |