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Piedmont’s best Barberas come from
districts labeled “Superiore,” like this
example from the prime Alba subzone.
What You Need To Know
Barbera makes a terrific house
red. Its juicy, bright flavors pair well with everything from pizza
to steak tartare, it’s refreshing to drink and it’s affordable—
even the costliest examples are nowhere near as expensive as
a good Barolo or Barbaresco (i.e., the other well-known reds from
Piedmont). Like most small Piedmont vintners, the Francone
family—fourth-generation vintner Mauro and sons Fabrizio and
Marco—produce small amounts of a range of traditional wines,
from early-drinking Dolcetto to serious, ageworthy Barbaresco.
Fabrizio, who’s in charge of the cellar, ages their Barbera in oak
barrels for 14 months, which gives this cherry-rich wine its
herb and allspice notes.
Succulent red-berry and
cherry flavors and a touch of
Cellar temperature—the bottle should be
cool to the touch.
Pastas, pizzas, red and white
meats and game, especially
with herbs or mushrooms.